Cornbread 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
