All your breakfast favorites are baked together between layers of cornbread!

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

    Advertisement
  • Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.

  • In a medium bowl, mix corn bread mix, cream style corn and water.

  • Cover the bottom of the prepared baking dish with about 1/2 inch of the corn bread mixture. Layer mixture with sausage, followed by onion and jalapeno. Cover with cheese. Top with remaining corn bread mixture, using only as much as will fit in the baking dish.

  • Cook 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before serving.

Nutrition Facts

613.3 calories; protein 19g 38% DV; carbohydrates 51.6g 17% DV; fat 37.4g 58% DV; cholesterol 67.4mg 23% DV; sodium 1639.1mg 66% DV. Full Nutrition

Reviews (61)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/01/2006
We've made this a twice so far and it's been a big hit with everyone. We've made two pans each time one for those who like things mild (with canned green chiles and maple flavored sausage and mozarella cheese) and another for those who like it spicy (with jalepenos and spicy italian sausage). The only thing we've really changed in the recipe is that we saute the onions with the sausage so they aren't too crunchy. Read More
(43)

Most helpful critical review

Rating: 3 stars
10/15/2006
Just so-so. A little sticky. I will not make again. Read More
(6)
75 Ratings
  • 5 star values: 37
  • 4 star values: 26
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
06/01/2006
We've made this a twice so far and it's been a big hit with everyone. We've made two pans each time one for those who like things mild (with canned green chiles and maple flavored sausage and mozarella cheese) and another for those who like it spicy (with jalepenos and spicy italian sausage). The only thing we've really changed in the recipe is that we saute the onions with the sausage so they aren't too crunchy. Read More
(43)
Rating: 4 stars
11/11/2006
My girlfriend and I tried this recipe for a Saturday brunch. Although there are numerous ways to change it to suite the preferences of the individual the base recipe is quite good. We paired it with some cheese and onion scrambled eggs and a few Bloody Marys. It was a fantastic brunch for two. We will definitely make this recipe again but possibly with a few personal touches. Read More
(32)
Rating: 4 stars
08/31/2006
I doubled the recipe and prepared in a 9"x13" for a brunch for 15 people. Most people thought it was great one or two was so-so about it cause it was too hot for their taste. Served with sour cream chives and salsa to top it off. Would probably make it again for gatherings and would make a mild and a spicy version. Read More
(29)
Advertisement
Rating: 4 stars
02/10/2008
Skipped the peppers and onions and it was good. Gets a four b/c of instructions. Use a 9x13 pan not a "medium baking dish". And 5oz water? Just say 2/3 c! For the reviewer that didn't like the sweetness try 1/2 cornmeal and 1/2 packaged corn bread mix. Read More
(26)
Rating: 5 stars
02/12/2004
Excellent! I go easy on the jalapeno pepers and use 1 pkg of Jiffy Mix. Made this one a dozen times and still want more. Read More
(14)
Rating: 5 stars
06/01/2006
Awesome recipe I have made this 4 times and everytime I make it I get the best compliments on it. It is so tasty instead of water though I use milk instead. Read More
(14)
Advertisement
Rating: 5 stars
08/27/2003
This was a great winter breakfast on Sunday morning. I didn't have any chilis so I mixed the sausage with about a 1/4 cup of salsa and it added a great flavor to it. I had to cook this longer than the recipe called for- about 55 minutes until it was cooked all the way through. Read More
(11)
Rating: 4 stars
01/09/2006
Usually the first time I make a recipe I follow the recipe exactly. However I didn't with this one. Instead of layering ingredients I just mixed them altogether (which is how I like casseroles). I also used 2 boxes of Jiffy corn muffin mix which made it too sweet. Next time I will use a roll of spicy sausage and a not-quite-so-sweet cornbread mix. However it was still pretty yummy. Heated up well the next day in the microwave too. Read More
(10)
Rating: 5 stars
02/23/2009
I got this recipe a couple years ago and have made it about a hundred times... just figured I would give a review with kudos! I have altered it a little to our tastes we like it spicy! First I hate jiffy (too sweet) so I can find a Texas Style brand bag at my WalMart but any of the other 6oz bags work. I use 3 or 4 because I make it in a 13"x9" pan (my hubby likes LOTS of leftovers for work). So i had to tweak the cornbread/water/cream style corn ratio. You don't want to much tho or the cornbread is too overpowering. I use spicy sausage lots of pepper jack cheese mexican style cornbread in a bag and as many jalapenos to completely cover. I do have to bake longer than specified depending on what part of the country I'm in its anywhere from 10-25 min longer! Check it every 8 min after the time it should be done. If people are scared of spicy leave off the jalapenos on half. I serve with sour cream a lil extra sprinkled cheese and a cold beer to extinguish the burn! Read More
(8)
Rating: 3 stars
10/15/2006
Just so-so. A little sticky. I will not make again. Read More
(6)