Corn Bread Sausage Bake

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2 tablespoons vegetable oil
1 green bell pepper
1 onion (chopped)
1 teaspoon cumin
2 teaspoons chile powder
1/2 cup corn kernels (thawed if frozen)
1 15-ounce can diced tomatoes, with juice
1 cup chicken stock
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
2 teaspoons baking powder
3/4 cup melted butter
2 eggs beaten
1 cup milk
4 ounces cheddar cheese (shredded)


  1. Preheat oven to 400°

  2. In a large sauté pan, heat the oil over medium heat and sauté the sausage until beginning to brown, about 5 minutes. Add the bell pepper, onion, cumin and chile powder and continue to cook until the vegetables are soft, about 5 minutes. Add the corn, tomatoes and chicken stock or broth. Pour mixture into a 9x13” glass or ceramic baking dish.

  3. Sift the cornmeal, flour, sugar, salt, and baking powder into a large bowl.

  4. In another bowl, stir together the melted butter, shortening and eggs, and add the milk. Add to the dry ingredients, and mix until well blended and smooth. Stir in the cheese.

  5. Spoon the corn bread batter over the sausage mixture and bake until the corn bread is golden, about 20 minutes.