Sausage Cornbread Recipe

Name: Sausage Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 lb. bulk pork sausage; 1 c. chopped onion; 1/3 c. green pepper, chopped; 2 Tbsp. flour; 1 (6 oz.) can tomato paste; 1 tsp. salt; 1 tsp. chili powder; 1/8 tsp. pepper; 4 oz. Cheddar cheese in 1/2-inch cubes; 1/2 c. sliced olives; 2 (8 1/2 oz.) pkg. corn muffin mix

Servings: persons

1 lb. bulk pork sausage
1 c. chopped onion
1/3 c. green pepper, chopped
2 Tbsp. flour
1 (6 oz.) can tomato paste
1 tsp. salt
1 tsp. chili powder
1/8 tsp. pepper
4 oz. Cheddar cheese in 1/2-inch cubes
1/2 c. sliced olives
2 (8 1/2 oz.) pkg. corn muffin mix

1
Preheat oven to 400u00b0.
2
Cook sausage, onion and pepper in a skillet until sausage is brown and crumbly.
3
Stir in flour.
4
Mix in next 4 ingredients.
5
Remove from heat.
6
Stir in cheese and olives.
7
Spread evenly in 9-inch square pan.
8
Prepare corn muffin mix according to directions and spread over sausage.
9
Bake 30 to 35 minutes.
10
Let stand 5 minutes; loosen edges.
11
Invert onto plate.

No nutrition data on file — estimate from the ingredient list.

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 lb. bulk pork sausage, 1 c. chopped onion, 1/3 c. green pepper, chopped, 2 Tbsp. flour, and more.

Yes, 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.

Sausage Cornbread

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