This cornbread is great for those of us who eat on the go.

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Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Grease a 10 inch ovenproof skillet.

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  • In a medium skillet, brown the sausage and onion; drain well.

  • In a large bowl, combine eggs, corn meal mix, corn, sour cream, milk, and oil. Pour half of corn meal mixture into the greased pan, and sprinkle with sausage mixture and cheese. Pour remaining batter over top.

  • Bake for 30 to 40 minutes. Let stand 10 minutes before serving.

Nutrition Facts

658.4 calories; 22.1 g protein; 38 g carbohydrates; 128.8 mg cholesterol; 1263.8 mg sodium. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/19/2006
This recipe was pretty tasty--a nice combination of savory and sweet. I'm assuming that the recipe meant a complete cornbread mix like Jiffy with exactly a cup and a half in the package so that's what I used. A caution: I would wait at LEAST 15 minutes before cutting. 20 might be better. When it is too hot the cornbread consistency is mushy--kind of like a custard. It firms up to be a more bread-like consistency only after it has cooled somewhat. I enjoyed this a lot more when it had cooled to not-quite room temperature. I also just about had a heart attack once I started to make the recipe and read the calorie count so I was glad to have used light sour cream skim milk and 2% sharp cheddar (and only about 1 1/4 cups of it). You don't need a full two cups of cheese to taste it plenty. If I make this again I'll use turkey breakfast sausage as well. Overall this was a really tasty breakfast and I'll probably take the rest to work for lunch this week. My 1 year old also liked it. Read More
(28)

Most helpful critical review

Rating: 1 stars
01/11/2019
I couldn't find "buttermilk" cornbread mix but otherwise it was the same. MUCH too liquid and didn't fully cook at 50 min. Real looser. Read More
27 Ratings
  • 5 star values: 13
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
02/19/2006
This recipe was pretty tasty--a nice combination of savory and sweet. I'm assuming that the recipe meant a complete cornbread mix like Jiffy with exactly a cup and a half in the package so that's what I used. A caution: I would wait at LEAST 15 minutes before cutting. 20 might be better. When it is too hot the cornbread consistency is mushy--kind of like a custard. It firms up to be a more bread-like consistency only after it has cooled somewhat. I enjoyed this a lot more when it had cooled to not-quite room temperature. I also just about had a heart attack once I started to make the recipe and read the calorie count so I was glad to have used light sour cream skim milk and 2% sharp cheddar (and only about 1 1/4 cups of it). You don't need a full two cups of cheese to taste it plenty. If I make this again I'll use turkey breakfast sausage as well. Overall this was a really tasty breakfast and I'll probably take the rest to work for lunch this week. My 1 year old also liked it. Read More
(28)
Rating: 5 stars
02/10/2009
I have now made twice. First time, I used canned corn and mild green chilies and served with a dollop of sour cream, guacamole and salsa on the side. A big hit. Next, I used italian sausage, canned corn and sauted red and green bell peppers instead of chili and served with warm marina sauce to top. It was like more like a polenta meal and so much easier. Both times I used Marie Callendar's brand corn bread mix. It a nice change of pace from the usual rice or potato casseroles. Read More
(15)
Rating: 4 stars
04/13/2008
This made for a nice brunch with some fresh fruits on the side. I did change one thing - I used Colby Jack instead of cheddar simply because it's what I had. I doubt that made much difference though. Read More
(12)
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Rating: 4 stars
11/27/2005
Very good. I did not find the buttermilk mix so I made the corn bread according to the recipe box and substituted buttermilk for the milk. Read More
(7)
Rating: 4 stars
01/08/2012
I used a box of cornbread mix instead of the individual ingredients. It was really good even my picky 3 yr old ate it up. Unfortunately it just didn't sit right with me or the 7 yr old and we both got very sick so we won't make this combination again but it was good up to that point. (I think it was the sweet cornbread mix instead of unsweetened as the recipes has). Read More
(5)
Rating: 5 stars
12/29/2009
I used a package corn muffin mix which has the equivalent of mix as the recipe calls for. I put in a light french onion dip since I didn't have plain sour cream. I also added some of the shredded cheese in the second half of the batter and used mild cheddar. Read More
(5)
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Rating: 5 stars
06/30/2008
I love this recipe. It is very tasty! I use it for dinner with a salad for my family of four and then use the left overs for breakfast. Read More
(4)
Rating: 5 stars
07/28/2009
This was really good! The only thing I did differently was instead of layering I just mixed it all together. I will definitely be making this again. I think next time I will add a bit of sage to it though. Read More
(4)
Rating: 5 stars
09/05/2011
Made this today for our labor day picnic. Everyone enjoyed it. Read More
(3)
Rating: 1 stars
01/11/2019
I couldn't find "buttermilk" cornbread mix but otherwise it was the same. MUCH too liquid and didn't fully cook at 50 min. Real looser. Read More