Jalapeno Sausage Cornbread Recipe

Name: Jalapeno Sausage Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. plus 1 Tbsp. yellow cornmeal, divided; 1 c. milk; 2 eggs; 3/4 tsp. salt; 1/2 tsp. soda; 1/2 c. bacon drippings; 1 (17 oz.) can cream-style corn; 1 1/2 lb. pork sausage; 1 large onion, chopped; 1 (8 oz.) pkg. Cheddar cheese, shredded; 1 jalapeno pepper, finely chopped

Servings: persons

1 c. plus 1 Tbsp. yellow cornmeal, divided
1 c. milk
2 eggs
3/4 tsp. salt
1/2 tsp. soda
1/2 c. bacon drippings
1 (17 oz.) can cream-style corn
1 1/2 lb. pork sausage
1 large onion, chopped
1 (8 oz.) pkg. Cheddar cheese, shredded
1 jalapeno pepper, finely chopped

1
Combine 1 cup cornmeal, milk, eggs, salt, soda, bacon drippings and corn in a bowl; mix and set aside.
2
Saute sausage until lightly browned; drain thoroughly.
3
Put remaining cornmeal in a greased 10 1/2-inch iron skillet.
4
Pour half of cornmeal batter into skillet. Sprinkle evenly with sausage; top with onions, then cheese.
5
Add peppers evenly on top.
6
Pour remaining batter over top.
7
Bake at 350u00b0 for 50 minutes or until golden brown.
8
6 to 8 servings.

938

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. plus 1 Tbsp. yellow cornmeal, divided, 1 c. milk, 2 eggs, 3/4 tsp. salt, and more.

Yes, Jalapeno Sausage Cornbread falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Jalapeno Sausage Cornbread

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