Upside-Down Sausage Cornbread – a delicious recipe with pork sausage, corn muffin, mushroom soup, egg, milk, cheese. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Crumble sausage into small pieces and brown.
2
Drain off fat and spread about 3/4 of it on the bottom of an 8 x 8-inch baking pan.
3
Prepare cornbread mix according to package directions (i.e., mix with egg and milk) and pour over sausage, spreading evenly in the pan.
4
Bake at 400u00b0 for 20 to 30 minutes (until done).
5
While cornbread is baking, add the soup (undiluted) to the pan with the remaining sausage.
6
Stir over low heat until bottom of pan is clear of sausage; add cheese (shredded, cubed or otherwise broken into pieces) and stir until cheese is melted and cheese and sausage are uniformly distributed through the sauce.
7
When cornbread is done, invert pan over large plate to remove it; cut into squares and serve with sauce.
501
kcal
Calories
29
g
Fat
14
g
Carbs
46
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 lb. pork sausage, 1 pkg. corn muffin mix (Jiffy or equivalent), 1 can mushroom soup, 1 egg (as muffin mix pkg. directs), and more.
Yes, Upside-Down 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.
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