If you’re in the mood for a hearty cornbread casserole, one with a distinct breakfast sausage flavor, this is the recipe for you. It’s quick, it’s easy, and it’s perfect any time of day!
Breakfast, Lunch, or Dinner?
That’s the question with this recipe! I’ll admit it—I made it for dinner. But as I cooked up that delicious Jimmy Dean sausage I was reminded of another casserole I made recently, my Hash brown Casserole, which is also loaded with sausage.
I’ve also got a simple Breakfast Sausage Casserole with a bread base
Initially I wanted to make this with hamburger, onion, and Rotel to give it a Mexican cornbread flavor.
But then I looked at that package of Jimmy Dean sausage in my refrigerator. That’s when I decided to add it to the casserole, turning this into a Cornbread Sausage Casserole.
Cheesy Cornbread Sausage Casserole Ingredients
You will find a full printable recipe card at the bottom of this post but here’s a quick look at that you’ll need to make this cheesy cornbread sausage casserole. These are simple ingredients you might already have on hand.
- cornbread mix (Jiffy or otherwise)
- whole kernel corn (drained)
- cream-style corn
- Jimmy Dean sausage, cooked (ground)
- grated cheddar cheese (sharp cheddar cheese is best)
- sour cream
- butter, melted
- large egg (not pictured)
Note: I didn’t have a can of whole kernel corn but I had frozen, so I used one cup.
How to Make Cheesy Cornbread Sausage Casserole
Heat oven to 350 degrees Fahrenheit.
Prepare a 9×13-inch casserole dish with non-stick cooking spray. Set aside.
Brown sausage in a large skillet over medium heat until done. Drain on paper towels then set aside to cool.
In a large bowl place corn, creamed corn, melted butter, egg, and sour cream.
Add half of the grated cheddar (four ounces).
Add cornbread mix. Stir until well combined.
Spoon half of the cornbread mixture into the bottom of the prepared pan.
Add a layer of sausage.
Place the rest of the cornbread batter on top. Smooth out.
Place in 350 degree oven and bake for thirty minutes.
Remove and cover with remaining cheese on top of the cornbread mixture.
Bake for an additional 15 minutes until golden brown.
Remove pan from oven and place on wire rack to cool.
Serve warm. Enjoy!
Store in refrigerator in an airtight container or tightly covered in plastic wrap.
Casserole will be good up to four days.
You can easily freeze this casserole to be eaten later.
What to Expect from this Casserole
It’s cheesy, it’s rich, it’s packed with tasty goodness. This is a casserole you’ll love to serve. It’s going to be perfect for brunch with your friends, or dinner with the family. Because of the savory sausage component it might also be fine for breakfast. (Hey, who doesn’t like sausage at the breakfast table?)
I absolutely love the creaminess of this one. But I also love the crunch of the corn. (Honestly? I’m glad I ended up using frozen corn. It has more texture.) This is a moist cornbread recipe that I plan to make often!
This is an altogether lovely moist cornbread dish and I plan to make it again and again! It’s always nice to find a casserole that’s a comprehensive meal and this is definitely that! Serve it as a main dish or a side. It will be well received, either way.
When I had the cheesy cornbread casserole at my daughter’s house a few months ago, I knew that I wanted to make variation of it, which is why I decided to try it with sausage in the first place. Talk about a delicious casserole!
Variations on this Recipe
This is one of those new recipes you’re going to want to make again and again! But there are plenty of other ways to mix it up! Let’s talk about some of those.
Mexican Cornbread: If you want to give this a Mexican twist, use hamburger and onion in place of sausage, as well as a package of taco seasoning and a small can of green chiles. Yum! This one will be perfect for special occasions.
Spicy sausage: Another option for Mexican cornbread casserole would be spicy Jimmy Dean sausage.
Less casserole, more cornbread? If you want more of a cornbread texture, add a second box of cornbread mix as well as an additional egg.
Cast iron skillet: This would be a fun option! Make this dish in a cast iron skillet for more depth of flavor and texture.
Cheesy Sausage: If you like, you can add another four ounces of grated cheddar on top of the sausage layer before adding the final cornbread batter.
Cornbread muffins: You can mix the sausage directly into the cornbread batter and then bake it in a muffin tin.
Italian sausage: This would be another delicious option!
That’s it for this post, friends!
I hope you enjoyed this delicious sausage cornbread casserole recipe. I think it would be great during the holiday season, especially at Thanksgiving.
If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you’re at it, go ahead and pin some photos to your Pinterest boards!
See this recipe at:
About the Author
Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 165 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.
- 1 box cornbread mix (Jiffy or otherwise)
- 1 can whole kernel corn (drained)
- 1 can creamed corn
- 1 package Jimmy Dean sausage, cooked (ground)
- 1 8-ounce package of grated cheddar cheese
- 8 ounces sour cream
- 1 stick butter, melted
- 1 egg
- Preheat oven to 350 degrees Fahrenheit.
- Prepare a 9x13-inch dish with non-stick baking spray. Set aside.
- Fry the sausage (ground up). Drain on paper towels then set aside to cool.
- In a large bowl place corn, creamed corn, melted butter, egg, and sour cream. Mix well.
- Add half of the grated cheddar (four ounces). Mix well.
- Add cornbread mix. Stir until well combined.
- Spoon half of the cornbread mixture into the bottom of the prepared pan.
Add a layer of sausage.
- Place the rest of the cornbread mixture on top. Smooth out.
- Place in 350 degree oven and bake for thirty minutes.
- Remove and cover with remaining cheese.
- Bake for an additional 15 minutes.
- Remove pan from oven and place on wire rack to cool.
- Serve warm. Enjoy!
- Store in refrigerator in an airtight container or tightly covered in plastic wrap.
- Casserole will be good up to four days.
- You can easily freeze this casserole to be eaten later.
Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 201Total Fat: 16gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 55mgSodium: 293mgCarbohydrates: 10gFiber: 1gSugar: 2gProtein: 6g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.