Barbecue Corn Bread
A hearty, flavorful cornbread featuring sausage, cheese, and corn, perfect for gatherings and comfort food lovers seeking a savory, satisfying dish.
Ingredients
Instructions
- In a heavy skillet, fry the sausage until lightly browned and all fat has been rendered.
- Remove the sausage to drain on paper towels.
- In 1 tablespoon of remaining fat, sauté the chopped onion until lightly browned.
- Set aside the cooked sausage and sautéed onion.
- In a mixing bowl, combine cornmeal, all-purpose flour, baking soda, baking powder, and salt.
- Add eggs, sour cream, milk, and softened butter; mix until just combined.
- Fold in the cooked sausage, sautéed onion, grated Cheddar cheese, and cooked corn.
- Pour the batter into a greased baking dish.
- Bake at 375°F (190°C) for about 30 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving.
Tips & Substitutions
For added moisture and flavor, consider substituting Greek yogurt for sour cream. You can also use ground turkey or chicken sausage instead of pork for a lighter option. If you prefer a spicier kick, add diced jalapeños or a dash of cayenne pepper to the batter. Make sure not to overmix after adding the wet ingredients to keep the cornbread light and fluffy.
Serving Suggestions
Serve this barbecue corn bread warm, ideally alongside grilled meats or as a hearty side for a chili dish. It pairs beautifully with a fresh salad or a dollop of honey butter on top for added sweetness. For a complete meal, consider serving it with a slice of Butterscotch Cheesecake for dessert.
Storage & Reheating
Store leftover cornbread in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for 20-30 seconds or warm them in the oven at 350°F (175°C) for about 10-15 minutes until heated through. This keeps the bread moist and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Barbecue Corn Bread contains roughly 583 calories, with 11g protein, 54g carbohydrates, and 41g fat. It is an excellent source of dietary fiber (85% of the Daily Value), calcium (30% of the Daily Value), and protein (23% of the Daily Value), and a good source of vitamin A and iron. Note that it is relatively high in sodium, at 2114mg per serving (92% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this corn bread ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just stir well before pouring it into the baking dish and baking. This allows the flavors to meld and makes for a quick baking option when you're ready to serve.
Is it possible to freeze cornbread?
Absolutely! After baking, let the cornbread cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator and reheat in the oven to restore its texture before serving.
What can I use instead of sharp Cheddar cheese?
You can substitute sharp Cheddar with other cheeses like Monterey Jack or Pepper Jack for a milder flavor or some heat, respectively. If you're looking for a non-dairy option, try using a plant-based cheese that melts well. Just ensure it complements the sausage and corn flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).