Smoked Sausage & Cheddar Cornbread Casserole Dinner

Ever have one of those nights where you’re staring into the pantry, willing something delicious to appear? This Smoked Sausage & Cheddar Cornbread Casserole is your answer. It’s the ultimate comfort food mashup—a hearty, savory filling of smoked sausage, peppers, and onions all snuggled under a layer of sweet, fluffy cornbread that bakes up golden brown. It’s a complete meal in one dish, and it’s the kind of uncomplicated, satisfying dinner that feels like a warm hug. No fancy techniques, just big, bold flavor.

Why You’ll Love This Recipe

This recipe is a total weeknight hero. First, it’s incredibly easy. You’re essentially making a simple stovetop filling and stirring together a cornbread batter. Dump, spread, bake. That’s it. Second, it’s a crowd-pleaser. The combination of smoky sausage, sweet corn, and sharp cheddar is a flavor trio that everyone from kids to adults adores. It’s also wonderfully flexible. Got a different protein or veggie? Toss it in! And honestly, the way the cheesy cornbread soaks up a bit of the savory juices from the filling? So good.

Ingredients

• 1 tbsp olive oil: For sautéing our veggies to perfection.
• 1 (12-14 oz) package smoked turkey sausage, sliced into coins: Provides that signature smoky, savory flavor without the pork.
• 1 medium yellow onion, diced: Adds a sweet, aromatic base to the filling.
• 1 bell pepper (any color), diced: Brings a pop of color and a fresh crunch.
• 1 (15 oz) can cream-style corn: The secret to an incredibly moist and tender cornbread topping.
• 1 (8.5 oz) box corn muffin mix (like Jiffy): Our easy shortcut for a perfect cornbread base.
• 1 large egg: Binds the cornbread batter together and helps it rise.
• 1/3 cup milk: Adds moisture and richness to the cornbread.
• 1 1/2 cups shredded sharp cheddar cheese, divided: Melty, sharp, and cheesy goodness in both the filling and topping.
• 1 tsp garlic powder: For a little extra savory kick.
• 1/2 tsp black pepper: To season everything just right.

Step by Step Method

1. Preheat your oven to 375°F (190°C) and grease a 9×9 inch baking dish or a similar-sized cast-iron skillet.
2. Heat the olive oil in a large skillet over medium heat. Add the sliced smoked sausage and cook for 3-4 minutes until it starts to brown slightly.
3. Add the diced onion and bell pepper to the skillet. Sauté for 5-6 minutes, until the vegetables have softened. Remove the skillet from the heat and stir in 1/2 cup of the shredded cheddar cheese. Pour this mixture into your prepared baking dish and spread it into an even layer.
4. In a medium bowl, whisk together the corn muffin mix, egg, milk, cream-style corn, garlic powder, and black pepper until just combined. It’s okay if it’s a little lumpy!
5. Carefully pour the cornbread batter over the sausage and veggie mixture in the baking dish. Use a spatula to gently spread it to the edges.
6. Sprinkle the remaining 1 cup of cheddar cheese evenly over the top of the cornbread batter.
7. Bake for 30-35 minutes, or until the cornbread topping is golden brown, the edges are bubbly, and a toothpick inserted into the cornbread center comes out clean.
8. Let the casserole cool for about 10 minutes before serving. This allows everything to set up nicely so you get clean slices.

Equipment Needed

You won’t need anything fancy here! A large skillet for the filling, a medium mixing bowl for the cornbread batter, a whisk or spoon, and a 9×9 inch baking dish or a 10-inch cast-iron skillet. That’s the beauty of a casserole—minimal cleanup for maximum reward.

Flavor Twists

This dish is a perfect canvas for your creativity! Try adding a can of drained black beans or a cup of frozen corn kernels to the filling for extra heartiness. For a little kick, add a diced jalapeño to the veggies or a 1/4 tsp of cayenne pepper to the cornbread batter. If you’re not a sausage person, ground turkey or shredded rotisserie chicken work beautifully. And for a green boost, stir a handful of spinach into the hot sausage mixture right before you transfer it to the baking dish—it’ll wilt perfectly.

Storage Tips

Let the casserole cool completely, then cover it tightly with plastic wrap or transfer portions to airtight containers. It will keep in the fridge for up to 4 days. To reheat, a 350°F oven for about 15-20 minutes is best to keep the cornbread from getting soggy. You can also microwave individual portions for a quick lunch, though the topping will soften a bit. I don’t recommend freezing this one, as the cornbread topping can become a bit gritty when thawed.

Serving Ideas & Pairings

This casserole is a full meal all on its own, but a simple side salad with a tangy vinaigrette is my go-to pairing to cut through the richness. It also goes wonderfully with a side of collard greens, some garlic sautéed green beans, or a simple tomato and cucumber salad. For a real Texas-style spread, serve it with a big jar of pickled jalapeños on the side!

Doneness Test

The most reliable way to know your Smoked Sausage & Cheddar Cornbread Casserole is done is the toothpick test. Pop a toothpick or a thin knife into the very center of the cornbread topping. If it comes out clean or with just a few moist crumbs, it’s ready. The edges should also be pulling away from the sides of the pan and be a deep, beautiful golden brown. If the top is browning too quickly, you can tent it loosely with a piece of foil for the last 10 minutes of baking.

FAQs

• Can I make this casserole ahead of time? Absolutely! You can prepare the sausage and veggie filling and store it in the fridge up to a day ahead. When you’re ready, let it come to room temp, assemble with the cornbread batter, and bake. It’s a fantastic trick for easy meals.
• Is this one of those healthy dinner recipes? It’s a balanced meal! By using smoked turkey sausage and loading it with veggies, you’re getting plenty of protein and nutrients. It’s a hearty, comforting dish that fits right into a realistic approach to healthy dinner ideas.
• What other quick dinner ideas use similar ingredients? If you love this combo, try slicing the sausage and tossing it with some peppers, onions, and potatoes on a sheet pan for a roast! Or, chop it up and add it to a pot of beans for a super simple soup. The possibilities for easy weeknight dinners are endless.