Jalapeno Sausage Cornbread
A savory cornbread filled with spicy sausage, jalapenos, cheddar cheese, and onions, perfect for comfort food lovers and suitable for family dinners or gatherings.
Ingredients
Instructions
- Combine 1 cup cornmeal, milk, eggs, salt, soda, bacon drippings, and cream-style corn in a bowl; mix and set aside.
- Saute sausage until lightly browned; drain thoroughly.
- Put remaining cornmeal in a greased 10 1/2-inch iron skillet.
- Pour half of the cornmeal batter into the skillet.
- Sprinkle evenly with cooked sausage, then top with chopped onions and shredded cheddar cheese.
- Add chopped jalapeno peppers evenly on top.
- Pour the remaining batter over the top.
- Bake at 350°F for 50 minutes or until golden brown.
Tips & Substitutions
For a spicier kick, consider adding more jalapenos or using a spicier sausage. You can substitute buttermilk for the milk for added richness. If you prefer a vegetarian version, replace the sausage with black beans or sautéed veggies. Ensure the skillet is well-greased to prevent sticking, and let the cornbread cool slightly before serving.
Serving Suggestions
Serve the Jalapeno Sausage Cornbread warm, cut into wedges, alongside a fresh salad or chili for a hearty meal. It also pairs beautifully with Baked Macaroni And Cheese With Ham for a comforting spread. For an added touch, top with sour cream or a jalapeno relish for extra flavor.
Storage & Reheating
To store leftovers, wrap the cornbread tightly in plastic wrap or aluminum foil and place it in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes or microwave for 30-60 seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Jalapeno Sausage Cornbread contains roughly 826 calories, with 26g protein, 100g carbohydrates, and 37g fat. It is an excellent source of protein (51% of the Daily Value), calcium (41% of the Daily Value), and iron (39% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 1931mg per serving (84% 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 a day in advance and store it in the refrigerator. Just give it a good stir before pouring it into the skillet and baking. This allows the flavors to meld and can enhance the overall taste of the dish.
What can I substitute for the pork sausage?
You can use turkey sausage or chicken sausage for a lighter option. For a vegetarian alternative, consider using lentils or a meat substitute like Beyond Meat sausage to maintain the texture while keeping it meat-free.
How do I know when the cornbread is done baking?
The cornbread is done when it is golden brown on top and a toothpick inserted in the center comes out clean. You can also gently press the surface; it should spring back if it's fully cooked.
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).