Smoked Sausage and Cornbread Pie
Get ready to elevate comfort food to a whole new level with this hearty and flavorful Smoked Sausage and Cornbread Pie! Featuring savory smoked sausage, sweet red bell peppers, and tender corn all nestled in a creamy, cheesy sauce, this easy skillet recipe is topped with golden, fluffy cornbread for the ultimate one-dish delight. Perfect for weeknight dinners or casual gatherings, this dish comes together in under an hour and is baked to perfection in an oven-safe skillet. Garnished with fresh parsley for a pop of color, this crowd-pleaser pairs the smoky richness of sausage with the homestyle charm of cornbread. Whether you're craving something cozy or feeding a hungry family, this recipe is sure to satisfy!
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Recipe Information
Ingredients
- 12 oz smoked sausage
- 1 medium yellow onion
- 1 medium red bell pepper
- 2 cloves fresh garlic cloves
- 1 tbsp olive oil
- 2 tbsp butter
- 1 cup frozen corn kernels
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1 cup sharp cheddar cheese, shredded
- 8 oz cornbread mix
- 1 unit large eggs
- 0.5 cup milk (for cornbread mix)
- 2 tbsp fresh parsley, chopped (optional, for garnish)
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preheat your oven to 375°F (190°C).
Slice the smoked sausage into 1/4-inch thick rounds. Dice the onion and red bell pepper, and mince the garlic.
In a large oven-safe skillet, heat olive oil over medium heat. Add the smoked sausage and cook for 5 minutes, stirring occasionally, until it starts to brown. Remove the sausage and set aside.
In the same skillet, melt the butter. Add the diced onion, red bell pepper, and minced garlic, cooking until the vegetables are softened, about 5 minutes.
Stir in the frozen corn kernels and cook for an additional 2 minutes.
Sprinkle the all-purpose flour over the vegetables, stirring continuously, and cook for 1 minute to form a roux.
Slowly pour in the whole milk while stirring to create a creamy sauce. Add the shredded cheddar cheese, letting it melt into the mixture. Season with salt and black pepper.
Return the browned sausage to the skillet, stirring to combine it with the creamy vegetable mixture. Turn off the heat.
In a mixing bowl, prepare the cornbread batter by combining the cornbread mix, large egg, and milk as directed on the package.
Carefully spread the cornbread batter evenly over the sausage and vegetable mixture in the skillet.
Place the skillet in the preheated oven and bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
Remove the skillet from the oven and let it cool for 5 minutes before serving.
Garnish with chopped parsley, if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
3239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.4 g | 238% | |
| Saturated Fat | 78.1 g | 390% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 9044 mg | 393% | |
| Total Carbohydrate | 279.5 g | 102% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 88.2 g | ||
| Protein | 121.7 g | 243% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 1894 mg | 146% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2768 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
