Delicious and filling - great with homemade soup!

Sausage Cheese Cornbread

sausage

onion,

green bell pepper

cornmeal

eggs

(8 ounce) can creamed corn

Cheddar cheese

Place sausage and onion in a large, deep skillet. Cook over medium high heat until evenly brown. Drain well and set aside. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking pan or casserole.


In a large bowl, combine green pepper, cornmeal, eggs and creamed corn. Pour half of the batter into the prepared pan. Sprinkle batter with sausage, onions and cheese. Pour on remaining batter.


Bake in preheated oven until brown, about 35 to 45 minutes.


Self Rising Cornmeal Substitution: 1 Cup of Self-Rising Cornmeal = 1 cup regular corn meal 1 1/2 tsp. baking powder 1/2 tsp. salt

Yummy! I think the problem some of you are having is that I think she means that you should use 1 and a half cups of the dry cornbread mix and make it up according to the box? Personally I used 1c cornmeal (not instant) 1c buttermilk 1/2c flour 2tsp baking powder 1/2tsp baking sodea 2 eggs and 1/4c vegetable oil. This made enough to fill a 8x8 pan and serve about 6 people. Cornbread could have used more vegetables. Probably a large can of corn and maybe 2 bell pepers and a chili pepper would kick it up. But that's just my preference - good like it is!

Really good. Made this for dinner using a 9 inch pie plate and it was the perfect size for the amount of cornbread mix (I used a box of jiffy cornbread mix for the cornmeal and added 1/4 cup skim milk). Used hot sausage for a kick and low-fat sharp cheddar. Next time I will try turkey sausage for less fat.

Okay I totally changed this recipe but it turned out excellent. I am going to republish my "new" version. I used Bisquick instead of Corn Bread mix I added hot pepper sauce to the batter. I used a shredded Taco cheese mixture of Cheddar pepperjack and Asadero Cheeses in the store bought package. And served it with warm pizza sauce for dipping. It was fantastic. Glad I tried it that way and hope you all do the same!!

I read the reviews and made more cornbread mix up-enough for a 9 x 12 pan. Also added a can of green chiles-chopped a large cream corn and Louisiana hot sauce to taste in the cornbread batter. This is excellent!

This was a good dish especially when served with warm syrup. I will definitely try to use the self-rising cornmeal next time though to fluff it up and make it easier to spread in the pan.

Very good! I was worried because I didn't have self-rising cornmeal but it turned out fine with regular cornbread. I also added chopped jalapeno.

Flavors were good but the cornbread part needs some work. I didn't have self-rising cornmeal so I substituted 1 1/4 cups of cornmeal 1/4 cup of flour 1 tablespoon baking powder and 1 teaspoon of salt. The batter was both stiff and skimpy. If I try this again I'll use 1 1/2 cups of cornmeal and 1/2 cup of flour and add a spash or two of milk to make it more spreadable.

sausage cheese cornbread

Prep Time: 10 minutes

Cook Time: 45 minutes

Total: 60 minutes

Servings: 5

Cost: $2.64 /serving

Author : prissycat

Ingredients

Instructions

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