SAUSAGE CORNBREAD
Cornbread is a staple here in the South. I added sausage and cheese to a cornbread recipe and came up with this satisfying dish. It goes especially well with soup.
Provided by Taste of Home
Time 1h
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a skillet, cook the sausage and onion over medium heat until meat is no longer pink and onion is tender; drain. In a bowl, combine cornmeal, flour, baking powder and salt. Add the corn, milk, eggs and oil. Pour half into a greased 10-in. ovenproof iron skillet. Sprinkle with the sausage mixture and cheese. Spread remaining cornmeal mixture on top. Bake at 425° for 45-50 minutes or until a toothpick inserted in the cornbread comes out clean.
Nutrition Facts : Calories 369 calories, Fat 22g fat (9g saturated fat), Cholesterol 85mg cholesterol, Sodium 731mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.
SAUSAGE CORNBREAD BAKE
This cornbread is great for those of us who eat on the go.
Provided by Debbie Rowe
Categories Meat and Poultry Recipes Pork Sausage
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a 10 inch ovenproof skillet.
- 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 : Calories 658.4 calories, Carbohydrate 38 g, Cholesterol 128.8 mg, Fat 47.1 g, Fiber 2 g, Protein 22.1 g, SaturatedFat 18.9 g, Sodium 1263.8 mg, Sugar 4.6 g
NO-BAKE SAUSAGE AND CORNBREAD DRESSING
Provided by Geoffrey Zakarian
Categories side-dish
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 26
Steps:
- In a large saute pan on low heat, add the ground spicy pork sausage and cook slowly to render out the fat, about 8 minutes. Season with salt and pepper, onion powder, garlic powder, fennel seed and celery salt. Once the fat is rendered and the meat starts to brown and crisp, add the carrots, celery, chestnuts, fennel, onions, garlic and sage. Cook until the meat continues to brown, the carrots become soft and tender and the onions become translucent, about 10 minutes.
- Add the crumbled cornbread and chicken stock and stir until completely incorporated and the bread is moist. Season with salt and pepper. Garnish with the parsley.
- Serve family style in a large bowl while still hot.
- Preheat the oven to 400 degrees F. Grease a 9-inch cast-iron pan with butter.
- Combine the flour, cornmeal, sugar, baking powder and salt in a large bowl. Stir in the buttermilk, whole milk, oil and egg until smooth.
- Pour the batter into the prepared pan and bake until a toothpick is smooth when tested, about 25 minutes.
BREAKFAST SAUSAGE CORNBREAD
Add breakfast sausage and sage to your cornbread and you've got your next brunch.
Provided by Food Network Kitchen
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray.
- Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt together in a large bowl. Whisk the milk, sour cream, butter and egg together in a medium bowl. Add the milk mixture to the flour mixture and whisk to combine. Fold in the sausage and sage.
- Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into wedges or squares and serve warm or at room temperature.
SAUSAGE AND RED BEAN SKILLET WITH CORNBREAD BISCUITS
The rich flavors of the Louisiana bayou come to you in this easy spin on a classic dish: beans and sausage topped with hearty cornbread.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. In 12-inch ovenproof skillet, melt butter over medium-high heat. Cook sausage, onion, celery, bell pepper, Cajun seasoning and red pepper in butter 8 to 10 minutes, stirring occasionally, until sausage is no longer pink and vegetables are softened.
- Stir in beans and tomatoes. Heat to boiling, stirring frequently; remove from heat.
- Meanwhile, in medium bowl, mix cornbread & muffin mix, cheese, milk, Sriracha sauce and egg. Spoon tablespoonfuls over sausage mixture. Bake 12 to 15 minutes or until cornbread biscuits are cooked through and browned on top. Top with green onions.
Nutrition Facts : Calories 440, Carbohydrate 45 g, Cholesterol 85 mg, Fat 1/2, Fiber 5 g, Protein 20 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 11 g, TransFat 0 g
COUNTRY SAUSAGE CORNBREAD
Here's a tasty country-style corn bread for those of you who like your baked goods on the hearty and savory side.
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 425°F.
- Mix first 3 ingredients in medium bowl just until muffin mix is moistened. Stir in remaining ingredients.
- Pour into 9-inch pie plate sprayed with cooking spray.
- Bake 25 min. or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 210, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 9 g
CORNBREAD SAUSAGE CASSEROLE
All your breakfast favorites are baked together between layers of cornbread!
Provided by Christian
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- 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 : Calories 613.3 calories, Carbohydrate 51.6 g, Cholesterol 67.4 mg, Fat 37.4 g, Fiber 1.5 g, Protein 19 g, SaturatedFat 16 g, Sodium 1639.1 mg, Sugar 9.1 g
CORN BREAD-TOPPED SAUSAGE PIE
Treat your family to a classic sausage pie topped with corn bread that's ready in 55 minutes - perfect for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- Heat oven to 400°F.
- In 10-inch skillet, cook sausage, onion, bell pepper and garlic over medium heat 8 to 10 minutes, stirring frequently, until sausage is no longer pink; drain. Stir in tomato sauce, corn and mushrooms. Heat to boiling; remove from heat.
- In medium bowl, stir all topping ingredients except cheese. Beat vigorously with spoon 30 seconds. Stir in cheese.
- Spoon sausage mixture into ungreased 2-quart casserole. Pour topping over hot sausage mixture, spreading evenly.
- Bake uncovered 20 to 25 minutes or until topping is golden brown.
Nutrition Facts : Calories 430, Carbohydrate 39 g, Cholesterol 85 mg, Fat 2 1/2, Fiber 4 g, Protein 19 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1320 mg, Sugar 9 g, TransFat 0 g
SAUSAGE CORNBREAD BAKE
Make and share this Sausage Cornbread Bake recipe from Food.com.
Provided by don2925
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat over to 350 deg.
- Grease a 10 inch oven proof skillet or 2 Quart baking dish.
- In a Medium Skillet Brown the sausage and onion,drain well.
- In a large bowl combine,eggs,cornmeal mix,corn,milk, and oil.
- Pour half of the corn meal mix, mixture into the greased pan,then sprinkle with the sausage mixture and cheese, Pour remaining batter over the top of mixture in skillet.
- Bake 30-40 minutes and then let stand 10 minutes.
SOUTHERN SAUSAGE ONION CORNBREAD
FLAVOR GALORE! This cornbread has the best flavor and is so moist! A real treat when combined with good homecooked vegetables! Will make any meal seem so special!
Provided by Seasoned Cook
Categories Quick Breads
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Brown sausage and onion. Drain well.
- In medium size bowl combine eggs, sugar, milk, oil, corn and cheese. Stir in cornmeal mix.
- Pour one-half of mixture into a greased 9 x 9 inch baking dish. Sprinkle sausage and onions over mixture. Pour remaining mixture over top.
- Bake in a 350 degree oven for 35 to 40 minutes. May sprinkle small amount of cheese over top during last 3-5 minutes of baking.
UPSIDE-DOWN SAUSAGE-APPLE CORNBREAD
I got this recipe out of a local newspaper about 12 years ago. It makes a nice breakfast or brunch dish.
Provided by MA in Florida
Categories Breads
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Grease bottom and sides of a 8" or 9" square baking pan.
- Brown the sausages in a medium skillet over moderately high heat, rotating them until browned and cooked through.
- Remove the sausage and discard all but 2 tablespoons of the drippings.
- Add butter and brown sugar to the pan.
- Heat, stirring until sugar is melted.
- Add apples and saute them over moderate heat, turning occasionally, until soft (about 10 min).
- Arrange sausages in rows across the prepared pan.
- Insert the apple slices, round side down, between the sausages, wedging them in tightly.
- Pour over juices from the skillet (the pan can be covered and refrigerated overnight at this point, if desired).
- Bring to room temperature before proceeding.
- Preheat oven to 400°F
- To make cornbread, stir together the flour, cornmeal, brown sugar, baking powder, and salt in a medium bowl.
- Add the egg, melted butter and milk.
- Stir with a wooden spoon until well combined.
- Pour the batter over the sausage and apples, smoothing the top to cover well.
- Bake for 25 minutes or until cake tester inserted in middle comes out clean.
- Remove from oven.
- Immediately invert onto a serving dish.
- Cut into squares and serve.
MEXICAN SAUSAGE & CORNBREAD STRATA
Steps:
- In a large skillet, cook chorizo and onion over medium-high heat 5-7 minutes or until chorizo is cooked through, breaking into crumbles; drain. In a large bowl combine chorizo mixture, corn and pico de gallo; fold in cornbread. Transfer to a greased 13x9-in. baking dish. , In another large bowl, whisk eggs, milk, salt, garlic powder and pepper; pour over cornbread mixture., Refrigerate, covered, several hours or overnight. , Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 45 minutes or until golden brown and center is set. Sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted., Let stand 10 minutes before serving.
Nutrition Facts : Calories 495 calories, Fat 24g fat (8g saturated fat), Cholesterol 203mg cholesterol, Sodium 1332mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
SAUSAGE AND CORNBREAD DRESSING
At our house, we add sausage and a little steak sauce to this cornbread dressing for a meal that warms our cold winter nights. -Mandy Nall, Montgomery, Alabama
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a 6-qt. stockpot, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking it into crumbles. Remove with a slotted spoon, reserving drippings in pot., Add onions and celery to drippings; cook and stir 6-8 minutes or until tender. Remove from heat; stir in sausage. Add cubed bread and cornbread; toss to combine., In a small bowl, whisk eggs, steak sauce, seasonings and baking powder until blended; stir into bread mixture. Stir in enough broth to reach desired moistness., Transfer to a greased 13x9-in. or 3-qt. baking dish. Bake 40-50 minutes or until lightly browned.
Nutrition Facts : Calories 240 calories, Fat 6g fat (1g saturated fat), Cholesterol 48mg cholesterol, Sodium 1112mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein.
SAUSAGE ONION CORNBREAD
This dressed-up cornbread recipe is made with the addition of browned sausage and chopped onion, along with buttermilk or sour cream, cornmeal, egg, and other ingredients. The sausage and onions are browned in the skillet, the cornbread batter is poured over the mixture, and the skillet is moved to the oven to bake.
Provided by Annacia
Categories Quick Breads
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- In a medium bowl, combine cornmeal, flour, sugar, baking powder, salt, and soda.
- Using a pastry blender or 2 knives, cut in the butter until mixture resembles coarse crumbs.
- In another bowl, whisk together the egg and buttermilk until well blended.
- Add to the cornmeal mixture and stir just until dry ingredients are thoroughly moistened.
- Heat a 10-inch cast iron or heavy oven safe skillet over high heat; crumble sausage into it.
- Brown sausage for about 2 minutes to render some of the fat.
- Add the onion to the skillet.
- Cook, stirring constantly, until sausage is browned and onion is tender.
- Remove from heat.
- Spread sausage and onion out to evenly cover bottom of skillet.
- Spoon cornmeal batter evenly over the sausage and onion mixture and carefully spread out.
- Bake for 25 to 30 minutes, until golden brown and firm.
- Using a knife, carefully loosen around the edge of skillet then immediately invert onto a serving plate.
- Cut into wedges. Serve hot.
Nutrition Facts : Calories 283.8, Fat 14.1, SaturatedFat 6.4, Cholesterol 67.4, Sodium 702.1, Carbohydrate 30.6, Fiber 1.8, Sugar 5.7, Protein 9.2
FIESTA CORNBREAD & SAUSAGE STRATA
I like to break away from traditional breakfast bakes, so I experimented and came up with this sweet-savory cornbread and sausage egg bake. It's easy to prepare and a wonderful make-ahead morning meal.-Ellen Woodham-Johnson, Matteson, Illinois
Provided by Taste of Home
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook sausage and onion over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain., In a greased 13x9-in. baking dish, layer half of each of the following: cornbread, sausage mixture, corn and cheese. Repeat layers. In a small bowl, whisk eggs, milk, salsa and sour cream. Pour over layers. Refrigerate, covered, several hours or overnight., Preheat oven to 325°. Remove strata from refrigerator while oven heats. Bake, uncovered, 50-60 minutes or until golden brown and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.
Nutrition Facts : Calories 411 calories, Fat 24g fat (10g saturated fat), Cholesterol 151mg cholesterol, Sodium 875mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.
MOM'S SAUSAGE AND CORNBREAD DRESSING
My mom passed this recipe down to me before she passed away. I have had this dressing since I was a child, and to me it is the best I have ever tasted. This recipe is not a quick side dish, it needs time and work for prep and cooking, but is very worth it.
Provided by 4620nellerd
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 2h15m
Yield 12
Number Of Ingredients 15
Steps:
- Bring water to a boil in a saucepan. Add giblets and boil for 10 to 15 minutes. Remove and discard giblets, reserving water.
- Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch square baking pan.
- Mix corn muffin mix, milk, egg, and shortening together in a bowl. Pour into the prepared baking pan.
- Bake in the preheated oven until golden brown, 15 to 20 minutes. Set aside to cool.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add celery, onion, and hot peppers and continue cooking 3 to 5 minutes more. Drain and discard grease. Transfer sausage mixture to a large mixing bowl.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole pan.
- Add giblet water, turkey broth, bread crumbs, cornbread, remaining eggs, sage, salt, and black pepper to the sausage mixture in the mixing bowl. Mix together well and transfer to the prepared casserole pan.
- Bake in the preheated oven until slightly brown on top with darker brown edges, about 45 minutes, checking often. Let cool 10 to 15 minutes before serving.
Nutrition Facts : Calories 473.9 calories, Carbohydrate 26.8 g, Cholesterol 197.9 mg, Fat 28.6 g, Fiber 3.1 g, Protein 26.1 g, SaturatedFat 9.5 g, Sodium 1461.9 mg, Sugar 3.2 g
SAUSAGE & APPLE CORNBREAD BAKE
Steps:
- Preheat oven to 400°. In a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Transfer to a greased 8-in. square baking dish. Top with apples., In a small bowl, combine muffin mix, milk and egg just until moistened. Pour over apples. Bake, uncovered, until edges are golden brown and a toothpick inserted in center comes out clean, 30-40 minutes. Let stand 10 minutes before serving. Serve with maple syrup., Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 400°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time as necessary until edges are golden brown and a toothpick inserted in center comes out clean. Serve with syrup.
Nutrition Facts : Calories 618 calories, Fat 34g fat (10g saturated fat), Cholesterol 111mg cholesterol, Sodium 1209mg sodium, Carbohydrate 61g carbohydrate (27g sugars, Fiber 6g fiber), Protein 19g protein.
SCRAMBLED EGGS WITH SAUSAGE AND CORNBREAD
A perfect way to use up leftovers. Just by adding a few peppers and onions, you have a hearty breakfast. You can add any type of meat or vegetables to this dish and make it your own. This was just my husband's favorite breakfast. Enjoy!
Provided by Teresa Shoenleben-Ward
Categories Breakfast and Brunch Eggs
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat vegetable oil in a large skillet over medium heat; cook and stir sausage until browned and crumbly, about 8 minutes. Gently mix cornbread with sausage and cook until heated through, about 3 minutes. Stir eggs into sausage and cornbread, one at a time, cooking until eggs are scrambled and firm.
- Stir bell pepper and onion mix into skillet; cook until heated through, stirring occasionally, about 5 minutes. Season with hot sauce, salt, and black pepper.
Nutrition Facts : Calories 360 calories, Carbohydrate 17.7 g, Cholesterol 209.5 mg, Fat 26.7 g, Fiber 3.5 g, Protein 13.8 g, SaturatedFat 6.4 g, Sodium 480.9 mg, Sugar 1.5 g
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