Sue'S Sausage Upside-Down Cornbread Recipe

Name: Sue'S Sausage Upside-Down Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. sausage; 1/3 c. diced green pepper; 1 (6 oz.) can tomato paste; 1 tsp. chili powder; 4 oz. Cheddar cheese, cut into small cubes; 2 (8 1/2 oz.) pkg. corn muffin mix; 1/2 c. sliced olives, drained; 1 c. diced onion; 2 Tbsp. flour; 1 tsp. salt; 1/8 tsp. black pepper

Servings: persons

1 lb. sausage
1/3 c. diced green pepper
1 (6 oz.) can tomato paste
1 tsp. chili powder
4 oz. Cheddar cheese, cut into small cubes
2 (8 1/2 oz.) pkg. corn muffin mix
1/2 c. sliced olives, drained
1 c. diced onion
2 Tbsp. flour
1 tsp. salt
1/8 tsp. black pepper

1
Preheat oven to 400u00b0.
2
In a large skillet cook sausage, onion and green pepper until sausage is brown and crumbly.
3
Stir in flour and mix in tomato paste, salt, chili powder and black pepper. Remove from heat and stir in cheese cubes and olives. Spread evenly in a 9-inch square baking pan.
4
Prepare corn muffin mix according to package and then spread over sausage mixture. Bake for 30 to 35 minutes or until cornbread is done.
5
Let stand for 5 minutes and then loosen edges and invert onto serving plate. Serve immediately.

219

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 lb. sausage, 1/3 c. diced green pepper, 1 (6 oz.) can tomato paste, 1 tsp. chili powder, and more.

Yes, Sue'S Sausage Upside-Down 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.

Sue'S Sausage Upside-Down Cornbread

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