Name: Sausage Cornbread Casserole Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 pound ground pork breakfast sausage; 1/2 cup diced yellow onion (about 1 small); 1/2 cup finely diced red pepper (about 1 small); 2 diced jalapeño peppers (or 1/4 cup finely diced green pepper for milder flavor); 1 (16-oz) box cornbread mix; 1 (15-oz) can cream-style corn; 2/3 cup water (or 1/3 cup water plus 1/3 cup buttermilk for richer taste); 1 (8-oz) package shredded Cheddar-Monterey Jack cheese

There’s something incredibly comforting about a dish that combines savory sausage, sweet cornbread, and melty cheese all in one warm bite. That’s exactly why I adore this Sausage Cornbread Casserole Recipe — it’s simple, satisfying, and perfect any time of the day!

A white plate holds a layered casserole piece with a golden, crumbly top layer, mixed with cooked ground meat and soft yellow cornbread inside. Bright red diced bell peppers and chopped green onions are sprinkled on top and around the dish, adding fresh color. The plate rests on a white marbled surface with a silver fork and striped cloth napkin nearby. In the background, another white plate with a similar casserole piece is partly visible, slightly out of focus. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sausage Cornbread Casserole Recipe
Top Tip
How to Serve Sausage Cornbread Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sausage Cornbread Casserole Recipe

Why You'll Love This Recipe

I can’t tell you how many times this Sausage Cornbread Casserole has come to my rescue — whether it’s for a busy weeknight dinner or a laid-back weekend brunch with friends. It’s the kind of recipe that feels like home on a plate.

Easy One-Pan Meal: You brown the sausage and veggies, stir up a quick batter, layer everything, and bake — minimal fuss, big flavor.
Comfort in Every Bite: The combination of juicy sausage, tender cornbread, and melted cheese hits just right every time.
Colorful and Flavorful: Adding peppers gives it a pop of color and a little zing that wakes up the dish.
Perfect for Any Meal: Brunch, breakfast, dinner — I’ve served it at all three, and it always disappears fast.

Ingredients & Why They Work

This casserole is all about balance — the slight sweetness of the cornbread pairs perfectly with savory sausage, and the cheese brings it all together with creamy melty goodness. Each ingredient adds its own magic to the dish.

Flat lay of fresh raw ground pork breakfast sausage formed in a loose mound, a small heap of finely diced yellow onion, a small pile of finely diced red bell pepper, two whole green jalapeño peppers, an unopened butter-yellow box of natural cornbread mix beside a small white ceramic bowl filled with creamy, smooth yellow cream-style corn, a small white ceramic bowl with clear water, a small white ceramic bowl with buttermilk showing a pale creamy texture, and a neat pile of shredded cheddar and Monterey Jack cheese with vibrant orange and white hues, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground pork breakfast sausage: Adds juicy, well-spiced savory depth; I find the Mexican-style sausage works great if you like a little extra kick.
Yellow onion: Brings mild sweetness when sautéed and complements the sausage’s spices.
Red bell pepper: Adds color and a subtle sweetness that balances the flavors.
Jalapeño peppers: Give a nice warming heat—if your family isn't into spice, swap with green peppers for a milder taste.
Cornbread mix: The foundation that delivers that classic, moist cornbread texture—look for a high-quality mix with good cornmeal.
Cream-style corn: Boosts moisture and infuses a subtle sweetness that keeps the cornbread tender.
Water (or water plus buttermilk): Buttermilk adds richness and tang, but plain water works fine if you're looking to keep it simple.
Shredded Cheddar-Monterey Jack cheese: The best of both worlds — sharp cheddar’s flavor and Monterey Jack’s creamy meltiness make this blend ideal.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the reasons I keep going back to this Sausage Cornbread Casserole Recipe is how easy it is to tweak depending on what you have or prefer. I love swapping peppers based on who’s at the table, and I sometimes sneak in extra cheese or spices to suit my mood.

Mild Version: I’ve made it with green peppers instead of jalapeños when kids or spice-shy guests are around, and it’s still deliciously flavorful.
Extra Cheesy: Sometimes I layer on a little extra cheese right on top before baking for that gooey finish everyone loves.
Herb Boost: Adding a teaspoon of fresh thyme or parsley to the sausage mixture really elevates the flavor when I want to make it special.
Dairy-Free Adaptation: I’ve had success using dairy-free cheese and milk alternatives — the texture changes slightly but still satisfying.

Step-by-Step: How I Make Sausage Cornbread Casserole Recipe

The image shows a white plate held by a woman's hand, with a slice of layered cornbread casserole. The dish has three visible layers: a golden crumbly cornbread crust on top and bottom, with a thick middle layer of cooked ground meat mixed with vegetables. The top is decorated with small cubes of red bell pepper and chopped green onions, adding bright red and green splashes of color. A silver fork rests on the plate next to the casserole. In the background, there is a white casserole dish with the remaining golden cornbread casserole, all set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Base

Start by preheating your oven to 350°F and greasing an 11"x7" baking pan lightly—this keeps your cornbread from sticking. I usually reach for a little butter spread all around the edges because it adds flavor and helps with browning.

Step 2: Brown the Sausage and Veggies

In a medium skillet over medium heat, cook the ground pork sausage until it starts to brown but isn’t fully cooked yet. Then toss in the diced onion, red pepper, and jalapeños—or substitute green peppers if you want it mild. Cook everything together for about 4 to 5 minutes until the veggies soften and the sausage is browned through. I like to drain off excess grease here for a cleaner casserole.

Step 3: Mix the Cornbread Batter

In a mixing bowl, combine your cornbread mix, cream-style corn, and water (or water plus buttermilk). Stir gently until just combined — don’t overmix it or your cornbread could turn dense. The batter will be fairly thick but spreadable.

Step 4: Assemble Layers

Spread about a half-inch layer of batter in the bottom of your pan. Next, evenly distribute the sausage and veggie mixture over the batter, then sprinkle the shredded cheese on top of that. Finish by spreading the remaining batter evenly over everything. Don’t worry if it looks a little uneven — it bakes into a perfect golden top.

Step 5: Bake to Perfection

Bake uncovered at 350°F for 25 to 35 minutes, or until a toothpick inserted in the cornbread comes out clean. Let it rest about 10 minutes before slicing so it sets up nicely. This waiting time also helps those flavors meld together — patience definitely pays off here!

Top Tip

Having made this Sausage Cornbread Casserole plenty of times, I’ve learned a few little tricks that make all the difference between good and great.

Drain the Sausage Well: This prevents your casserole from becoming greasy, keeping the texture perfect and the flavors balanced.
Don’t Overmix Betters: When mixing the cornbread batter, stir gently until just combined for a tender crumb; overworking it can make it tough.
Let It Rest: Allow the casserole to sit for 10 minutes after baking — this helps it firm up so slices hold together when you serve.
Customize Wisely: Feel free to adjust the spice level by varying the amount or type of peppers to suit your family’s taste and keep everyone happy.

How to Serve Sausage Cornbread Casserole Recipe

sausage cornbread casserole - Serving Suggestion

Garnishes

I love topping mine with fresh chopped green onions or a sprinkle of extra shredded cheese just before serving — it adds a pop of color and a fresh bite. Sometimes I add a dollop of sour cream or a spoonful of your favorite salsa to brighten things up.

Side Dishes

To round out the meal, I often serve this casserole with a crisp green salad tossed in a light vinaigrette or some steamed green beans. For a heartier dinner, roasted vegetables or even some creamy coleslaw make great companions.

Creative Ways to Present

For brunch gatherings, I’ve turned this casserole into mini portions using a muffin tin — it makes them perfect for grab-and-go bites and adds a fun twist. You could also present it in individual ramekins for an elegant look at holiday meals.

Make Ahead and Storage

Storing Leftovers

After it’s cooled completely, I store leftover casserole in an airtight container in the fridge. It keeps well up to 3 days, and I’ve found it actually tastes better the next day once the flavors have had time to mingle.

Freezing

This casserole freezes beautifully. I either freeze the entire casserole in a foil pan or individual slices wrapped tightly in plastic wrap and foil. When you’re ready, thaw overnight in the fridge before reheating to keep the texture just right.

Reheating

I reheat leftovers in a 350°F oven for about 15-20 minutes covered loosely with foil so it doesn’t dry out. If you’re in a hurry, the microwave works too, but the oven keeps that cornbread texture nice and crumbly.

Frequently Asked Questions:

Can I make this Sausage Cornbread Casserole Recipe spicier?

Absolutely! You can add more jalapeños or include a pinch of cayenne pepper to the sausage mixture. Using a spicy sausage also ramps up the heat. Just adjust gradually to fit your taste.

What can I substitute for the cream-style corn?

If you don’t have cream-style corn, you can use whole kernel corn plus a tablespoon of heavy cream or sour cream to mimic the moisture and creaminess. Canned or frozen corn works well, just drain it slightly before mixing.

Can I prepare this casserole the night before?

Yes! You can assemble the casserole a day ahead, cover it tightly, and keep it refrigerated until ready to bake. Just add a few extra minutes to the baking time if taking it straight from the fridge.

Is this recipe good for meal prepping?

Definitely. It portions well and reheats great, making it a fantastic option for meal prep lunches or dinners. Just be sure to store in airtight containers and reheat gently to keep that cornbread texture intact.

Final Thoughts

This Sausage Cornbread Casserole Recipe feels like one of those kitchen staples you can count on to bring smiles, no matter the occasion. It’s hearty without being complicated, packed with flavor, and feels like a warm hug on a plate. I’m pretty sure once you try it, you’ll find yourself coming back to it again and again, just like I do. So go ahead, give it a whirl — I promise it’s worth every delicious bite!