Easy Sausage Cornbread Casserole
Easy sausage cornbread casserole is a hit at our house every time. It doesn’t take a ton of ingredients and you can put it together in no time flat.
I found this recipe years ago and made it frequently. Then I forgot about it and hadn’t made it in years. The other night I remembered it and so it revisited my kitchen! My husband loved it and didn’t remember eating it years ago.
Something funny happened after my husband I ate I left the casserole on the island so my son would see it when he got home. I went to visit a friend and when I got back home my son was sitting at the table eating a turkey sandwich. I asked him why he didn’t eat the casserole and he said he thought it was a cake!
It reminded me of my mom cooking and leaving food for my dad. She would leave it in the oven or cover it and set it in the kitchen and he could never find it. It was so funny because it would be in an obvious place but it didn’t matter. He would look around and not see anything and take off to town to a restaurant.
Here’s the casserole
Chop up an onion and brown your sausage in a skillet.
Drain and set aside.
Beat 2 eggs in a large bowl. Then stir in corn meal mix, corn, milk and oil until blended. Pour half into a sprayed pan and stir sausage mix, corn, milk and oil until blended. Pour half into prepared pan and sprinkle with sausage mixture and cheese. Pour remaining batter over top.
- Non-Stick Cooking Spray
- 1 pound bulk sausage
- 1 large onion, chopped
- 2 large eggs
- 1 1/2 cups Corn Meal
- 1 (14.75 oz.) can cream-style corn
- 3/4 cup milk
- 1/4 cup Pure Vegetable Oil
- 2 cups shredded Cheddar cheese
- HEAT oven to 425°F. Coat 10-inch ovenproof skillet or 2-quart baking dish with no-stick cooking spray.
- BROWN sausage and onion in medium skillet over medium-high heat until meat is thoroughly cooked. Drain. Beat eggs in large bowl. Stir in corn meal mix, corn, milk and oil until blended. Pour half into prepared pan. Sprinkle with sausage mixture and cheese. Pour remaining batter over top.
- BAKE 30 to 40 minutes. Cool 10 minutes before serving.
Eat and Enjoy!
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