Upside-Down Sausage Cornbread Recipe

Name: Upside-Down 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; 1/3 c. chopped green pepper; 1 (6 oz.) can tomato paste; 1 tsp. chili powder; 4 oz. Cheddar cheese, cubed; 1/2 c. sliced ripe olives; 2 (8 oz.) pkg. corn muffin mix; 1 c. chopped onion; 1 tsp. salt; 2 Tbsp. flour; 1/8 tsp. pepper

Servings: persons

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

1
Preheat oven to 400u00b0.
2
Cook
3
sausage,
4
onion
5
and green pepper until sausage is
6
brown
7
and
8
crumbly.
9
Stir
10
in flour. Mix in tomato paste, chili
11
powder,
12
salt and pepper.
13
Stir in cheese and olives.
14
Spread
15
evenly
16
in
17
a
18
greased and floured 9-inch pan. Prepare mix
19
to
20
package directions.
21
Spread over sausage mixture. Bake at 350u00b0
22
for 30 to 35 minutes, or until done.
23
Let stand 5 minutes, loosen edges.
24
Invert onto plate. Serve immediately.

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, 1/3 c. chopped green pepper, 1 (6 oz.) can tomato paste, 1 tsp. chili powder, 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.

Upside-Down Sausage Cornbread

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