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Easy Family Recipes: Cornbread with Sausage and Red Peppers

Cornbread with Sausage and PeppersCornbread is awesome not only because it’s so tasty, but because it’s an easy addition to any meal and takes just minutes to pull together.  This recipe takes just a touch more effort, but it’s loaded with yummy sausage and peppers to make it heartier. I love to add a can of diced green chilies (found in the Mexican aisle at the grocery store) to give it a little more… ole! Sometimes, I’ll swap out the spicy sausage for mild and skip the peppers for a more breakfast-friendly treat. But if you’re serving chili, keep it spicy and serve a hunk of this yummy bread on the side. Your family will love it!



Cornbread with Spicy Sausage and Red Peppers

Servings: 8

Prep Time: 25 minutes

Bake Time: 20 minutes

  • 1 12-ounce package Johnsonville Hot & Spicy or Original Recipe Breakfast Sausage
  • 1 cup yellow cornmeal
  • 3/4 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/4 cup butter, melted
  • 3/4 cup finely chopped red bell pepper
  • 1/2 cup shredded cheddar cheese
  • Optional: 1 4-ounce can diced green chilies

 Preheat oven to 425°F.

 Remove sausage links from casings. (Slice casing with knife and peel to remove.)

 In skillet, cook and crumble sausage until no longer pink; drain and set aside.

 In bowl, combine cornmeal, flour, sugar, baking powder and salt.

 In another bowl, combine eggs, milk and butter; stir into dry ingredients just until moistened.

 Fold in sausage, red bell pepper, diced green chilies (if using), and cheese.

 Pour into a greased 8-inch square baking pan. Bake for 18 to 20 minutes or until golden brown. Serve warm.


Recipe adapted from the good folks at Johnsonville

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