Sausage And Cornbread Pie
A hearty and flavorful pie combining savory sausage, sweet corn, and a spicy tomato-chile mixture topped with a golden cornbread crust. Perfect for comfort food lovers and family dinners, this dish offers a satisfying blend of smoky, spicy, and sweet flavors in every bite.
Ingredients
- 1 lb. pork sausage
- 1 c. chopped onion ⓘ
- 1 clove garlic, crushed ⓘ
- 1 (4 oz.) can undrained tomatoes ⓘ
- 1 (4 oz.) can green chiles, undrained ⓘ
- 1 c. frozen whole kernel corn ⓘ
- 1 tsp. chili powder ⓘ
- 1 c. yellow cornmeal ⓘ
- 2/3 c. all-purpose flour ⓘ
- 2 tsp. baking powder ⓘ
- 1/2 tsp. salt ⓘ
- 2 tsp. sugar ⓘ
- 1 egg, beaten
- 2/3 c. milk ⓘ
- 1/4 c. vegetable oil ⓘ
Instructions
- Cook the pork sausage until browned.
- Add chopped onion and crushed garlic to the sausage and cook until the onion is tender.
- Stir in drained crumbled sausage, undrained tomatoes, undrained green chiles, frozen corn, and chili powder.
- Simmer the mixture for 20 minutes.
- Spoon the sausage and vegetable mixture into a greased baking dish.
- Prepare the cornbread batter by mixing yellow cornmeal, flour, baking powder, salt, sugar, beaten egg, milk, and vegetable oil.
- Pour the batter over the sausage mixture in the baking dish.
- Bake until the cornbread is golden brown and cooked through.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños to the sausage mixture. You can substitute turkey sausage for a leaner option, or use plant-based sausage for a vegetarian version. If you don't have yellow cornmeal, white cornmeal can be used as a substitute. Ensure to finely chop the onion for even cooking, and let the cornbread batter sit for a few minutes for better texture.
Serving Suggestions
Serve this hearty pie with a side of fresh salad or a dollop of sour cream on top. It pairs beautifully with a simple green salad or even a bowl of Split Pea Vegetable Soup for a complete meal. For a fun twist, you can add some shredded cheese on top before baking for extra richness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the dish with foil and warm it in the oven at 350°F until heated through, about 20 minutes. You can also microwave individual portions, but be mindful that the cornbread may become a bit dry.
Nutrition & Diet Analysis (per serving)
Each serving of Sausage And Cornbread Pie contains roughly 556 calories, with 9g protein, 81g carbohydrates, and 23g fat. It is an excellent source of vitamin A (30% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1762mg per serving (77% 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 a different type of meat in this recipe?
Yes, you can replace pork sausage with chicken or turkey sausage for a lighter version. For a vegetarian option, use plant-based sausage crumbles. Adjust the seasoning to ensure the flavors are balanced.
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. The edges should also pull away slightly from the sides of the baking dish.
Can I make this dish ahead of time?
Absolutely! You can prepare the sausage and vegetable mixture ahead of time and store it in the fridge. Assemble the dish and bake it just before serving for best results. This makes it a great option for meal prep or gatherings.
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).