Buttermilk Sausage Jalapeno Cheese Cornbread

Spicy. Hearty. Simple. That’s how I describe this Buttermilk Sausage Jalapeno Cheese Cornbread. You won’t believe how heavenly this sausage studded cornbread is. You’ll experience love at first bite!

Move over plain Buttermilk Cornbread there’s a new Super Cornbread in town!

It’s meaty.

And spicy.

And cheesy…in a good way.

It’s….wait for it……..it has sausage and jalapenos in it!

Sometimes, I just call it Super Cornbread because, well, it is.

Before we get to this hearty cornbread recipe, let’s talk. We just need to make one thing clear before we get any further with this recipe. I’m from the South and in the South cornbread is cooked in a cast-iron skillet.  That’s the rule. That’s what my granny told me.

Buttermilk Sausage Jalapeno Cheese Cornbread

This cornbread is bursting with flavor. I like to serve it with a simple side salad. That’s it, that’s your complete meal. Easy peasy, simple and faster than driving for take-out!

Print Recipe

Buttermilk Sausage Jalapeno Cheese Cornbread

Spicy. Hearty. Simple. That’s how I describe this Buttermilk Sausage Jalapeno Cheese Cornbread. You won’t believe how heavenly this sausage studded cornbread is. You’ll experience love at first bite!

Prep Time20 mins

Cook Time45 mins

Total Time1 hr 5 mins

Course: Side Dish

Cuisine: American/Southern

Keyword: bread, cornbread

Servings: 8 servings

Calories: 460kcal

Author: Paula Jones

Ingredients

• 1 pound pork sausage I like hot
• 2 cups cheddar cheese grated
• 1 cup onion diced
• ⅓ cup jalapeno peppers fresh, minced
• 1 cup buttermilk
• 1 cup corn cream style
• 1 cup plain cornmeal
• 3 eggs beaten
• 2 Tablespoons vegetable oil
• ½ teaspoon salt
• 1 teaspoon baking soda

Instructions

• Heat oven to 425°F.
• Brown sausage with onions and jalapenos. Remove from skillet and drain most of the fat out of the skillet.
• Place skillet in oven to preheat. I use a 12 inch cast iron skillet.
• In a bowl, mix buttermilk, corn, corn meal, eggs, oil, salt, soda and sausage mixture. Mix in half of the cheese.
• Pour into hot skillet, top with remaining cheese. Bake 40 to 45 minutes or until cornbread is golden brown and cheese is melted.
• Remove to oven and allow to cool 5 to 10 minutes before cutting to keep it from falling apart.

Notes

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Nutrition

Calories: 460kcal | Carbohydrates: 24g | Protein: 21g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 135mg | Sodium: 1155mg | Potassium: 356mg | Fiber: 2g | Sugar: 4g | Vitamin A: 616IU | Vitamin C: 7mg | Calcium: 321mg | Iron: 2mg

Last month: Sausage and Potato Hash
Last year: Chile Cheese Appetizer Five Ways!

More recipes you may enjoy!  Grilled Pork Chops Three Ways

Sweet Heat Chicken

Slow Cooker Spicy Sweet Country-style Ribs

Beef Stew

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