Jalapeno Sausage Corn Bread
A flavorful jalapeno sausage cornbread featuring spicy peppers, cheesy richness, and savory sausage, perfect for hearty meals or entertaining guests.
Ingredients
Instructions
- Combine 1 cup corn meal, milk, eggs, salt, soda, bacon drippings, and cream-style corn in a bowl; mix and set aside.
- Saute sausage until lightly browned; drain thoroughly and set aside.
- Sprinkle remaining corn meal in a greased 10-inch iron skillet.
- Pour half of the corn meal batter into the skillet.
- Sprinkle with cooked sausage evenly over the batter.
- Add chopped onion on top of the sausage.
- Sprinkle shredded Cheddar cheese over the onion.
- Add finely chopped jalapeno pepper evenly on top.
- Pour remaining batter over the toppings in the skillet.
- Bake at 350°F for 50 minutes or until golden brown.
Tips & Substitutions
For added flavor, try incorporating diced jalapenos into the batter for extra heat. If you prefer a milder version, use bell peppers instead. You can also substitute the pork sausage with turkey sausage or a plant-based alternative for a lighter dish. Make sure to drain the sausage well to avoid excess grease in the cornbread.
Serving Suggestions
Serve the Jalapeno Sausage Corn Bread warm, garnished with fresh cilantro or sliced jalapenos for an extra kick. It pairs beautifully with a side of chili or a fresh garden salad. This dish is perfect for brunch or as a hearty side for hearty American recipes like Grandma D'S Goulash.
Storage & Reheating
Store leftover Jalapeno Sausage Corn Bread in an airtight container in the refrigerator for up to 3 days. To reheat, place individual pieces in the microwave for about 30-60 seconds or in a preheated oven at 350°F for about 10-15 minutes until warmed through. This cornbread also freezes well for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Jalapeno Sausage Corn Bread contains roughly 521 calories, with 14g protein, 72g carbohydrates, and 20g fat. It is an excellent source of calcium (31% of the Daily Value), protein (28% of the Daily Value), and iron (26% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1462mg per serving (64% 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 cornbread ahead of time?
Yes, you can prepare the batter and store it in the refrigerator for up to 24 hours before baking. Just let it come to room temperature before pouring it into the skillet. This works well if you want to serve it fresh for a gathering.
What can I use instead of bacon drippings?
If you don't have bacon drippings, you can substitute with vegetable oil, melted butter, or lard. Each option will provide a different flavor profile, but all will keep the cornbread moist and delicious.
Can I add more vegetables to the recipe?
Absolutely! Feel free to add chopped bell peppers, spinach, or even corn kernels to the batter or as additional toppings. This will enhance the flavor and add more texture to your cornbread.
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).