Deb'S Breakfast Corn Bread
A savory breakfast casserole featuring sausages, corn, and tomatoes, topped with cornbread. Perfect for weekend brunch or hearty morning meals for 4 to 6 people.
Ingredients
Instructions
- Arrange sausage links in an 8-inch square glass baking dish and bake in a preheated oven at 400°F for 15 minutes or until lightly browned.
- Pour off any accumulated fat from the dish.
- Drain tomatoes, saving the juice.
- Add tomatoes and drained corn to the sausages.
- Prepare the corn muffin mix as directed on the package, using eggs and 2/3 cup of the tomato juice for the liquid.
- Pour the muffin batter over the ingredients in the baking dish.
- Bake in a preheated oven at 350°F for about 30 minutes or until the cornbread is done.
- Cut into squares or spoon out to serve.
Tips & Substitutions
For added flavor, consider using spicy sausage or adding diced bell peppers and onions to the mix. If you don't have tomato juice, chicken or vegetable broth can work as a liquid substitute. You can also use a gluten-free corn muffin mix if needed. To enhance the dish, sprinkle some cheese on top before baking for a cheesy twist.
Serving Suggestions
Serve this breakfast cornbread warm, cut into squares, and topped with a dollop of sour cream or a drizzle of hot sauce for extra kick. It pairs beautifully with a fresh fruit salad or a side of scrambled eggs for a complete breakfast. For a heartier meal, consider serving with bacon or sausage links alongside.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30-60 seconds or until warmed through. Alternatively, reheat in a preheated oven at 350°F for about 10-15 minutes until heated thoroughly.
Nutrition & Diet Analysis (per serving)
Each serving of Deb'S Breakfast Corn Bread contains roughly 427 calories, with 8g protein, 79g carbohydrates, and 10g fat. It is a good source of dietary fiber (16% of the Daily Value), protein (15% of the Daily Value), and iron (13% of the Daily Value). Note that it is relatively high in sodium, at 661mg per serving (29% 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 use fresh corn instead of canned?
Yes, you can use fresh corn! Just make sure to cook it briefly to soften it before adding it to the dish. About 1 to 1.5 cups of fresh corn kernels should work well in place of the canned variety.
Is it possible to make this recipe ahead of time?
Absolutely! You can prepare the cornbread mixture the night before and store it in the refrigerator. Just bake it in the morning for a quick and delicious breakfast. This makes it perfect for busy mornings or brunch gatherings.
Can I freeze leftovers?
Yes, you can freeze the leftovers! Wrap individual pieces in plastic wrap and then place them in a freezer-safe container. They can be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight and warm in the oven or microwave.
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).