Southern Sausage Onion Cornbread
Delight in the hearty, savory charm of Southern Sausage Onion Cornbread, a soul-warming twist on a classic comfort food. Infused with the robust flavors of crumbled breakfast sausage, golden caramelized onions, and sharp cheddar cheese, this cornbread is a perfect balance of salty and slightly sweet. The batter, made with rich buttermilk and a blend of cornmeal and flour, bakes to golden perfection in a cast iron skillet or baking dish, delivering a moist and tender crumb. A sprinkle of optional green onions adds a touch of color and freshness. Ideal as a standalone snack or a savory side for soups, stews, or chili, this easy-to-make recipe is a must-have for gatherings, potlucks, or hearty weeknight dinners. Try this one-pan Southern sensation and enjoy a slice of true homestyle cooking!
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Recipe Information
Ingredients
- 1 pound ground breakfast sausage
- 1 medium yellow onion, diced
- 4 tablespoons unsalted butter
- 1.5 cups yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1.5 cups buttermilk
- 2 large eggs
- 1 cup shredded cheddar cheese
- 0.25 cup chopped green onions (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch cast iron skillet or a 9x9-inch baking dish with butter or cooking spray.
In a large skillet over medium heat, cook the sausage until browned and fully cooked, breaking it into small crumbles. Remove the sausage from the skillet and set aside, leaving the rendered fat in the skillet.
Add the diced onion to the skillet and sauté in the sausage fat until softened and lightly caramelized, about 5 minutes. Remove from heat and mix with the cooked sausage. Set aside to cool slightly.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt until evenly combined.
In a separate bowl, whisk together the buttermilk, eggs, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the cooked sausage and onion mixture, shredded cheddar cheese, and optional chopped green onions if using. Mix until evenly distributed.
Pour the batter into the prepared cast iron skillet or baking dish, spreading it out evenly.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cornbread to cool for 10 minutes before slicing and serving. Enjoy warm!
Nutrition Facts
Calories |
4238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.8 g | 333% | |
| Saturated Fat | 111.2 g | 556% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 976 mg | 325% | |
| Sodium | 7749 mg | 337% | |
| Total Carbohydrate | 343.3 g | 125% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 50.0 g | ||
| Protein | 138.6 g | 277% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 1528 mg | 118% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2550 mg | 54% | |
*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.
