Spicy. Hearty. Simple. That’s how I describe this Buttermilk Sausage Jalapeno Cheese Cornbread. You won’t believe how heavenly this sausage-filled cornbread is. You’ll experience love at first bite!
Are you ready to take your cornbread game to the next level? If so, then we have the recipe for you! This delicious Sausage Jalapeno Cheese Cornbread recipe not only packs a flavorful punch with its zesty combination of fresh jalapeno peppers, savory sausage, and sharp cheddar cheese – but it’s also surprisingly simple to make. Perfect for a weeknight dinner or weekend brunch, this easy-to-follow recipe comes together in just 45 minutes, using just a few everyday ingredients. So if you’re looking to take your cornbread from boring to bold, this is the recipe for you!
Sausage Jalapeno Cheese Cornbread
Move over plain Buttermilk Cornbread there’s a new Super Cornbread in town!
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.
What you’ll need
- Baking soda
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!
More recipes you’ll enjoy
- Sausage and Potato Hash
- Chile Cheese Appetizer Five Ways
- Grilled Pork Chops Three Ways
- Sweet Heat Chicken
In conclusion, corn bread is a versatile staple that has earned its place in soul food, comfort food, and daily meals all over the world. From sweet to savory, Grandma’s recipes to the latest food trends, corn bread deserves our attention for its flavor and adaptability. After all, it’s not just a side dish, it’s a canvas of possibilities!
Corn bread is an easy-to-make and delicious side dish that complements many meals.
Buttermilk Sausage Jalapeno Cheese Cornbread
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- 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
- 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.
Suzanne of Simply Suzannes at Home says
Suzanne of Simply Suzannes at Home
This easy recipe looks so delicious!
I’m hosting a Birthday Brunch for my oldest son in a few short weeks, and I plan on making this dish.
I can’t wait to try it!
Thanks so much for sharing.
Have a beautiful weekend,
The men in my house love this so I think it’ll be a hit!
Krista @ Joyful Healthy Eats says
Oh!!! I don’t even like cornbread and I want to eat these. Love all the meaty, spicy, cheesy goodness you added to this! Pinning!
Thank you Krista!
Heather @ Sugar Dish Me says
Dude. You put all the good things in the cornbread!!! My soup will thank you. If I make it to soup without eating the whole pan…
Before I scrolled down and read what you sometimes call this, I thought, “I could make this into supper.”
Looks so good! I’m going to HAVE to put this one my menu soon. Visiting from Freedom Fridays.
Julie @ This Gal Cooks says
That is amazing, Paula! And huge brownie points for using a cast iron skillet!
I totally wouldn’t know what to do without my skillets. I think I have 9 🙂 They are the first thing I reach for every time.
Beth @ The First Year Blog says
Oh Paula, my husband would LOVE this! Sausage, cheese, and jalapeños – I think he might want to eat at your house from now on! Coming over from the whimsy wed link party.
hehe, my hubs feels the same way 🙂
Paula, I think I drooled a little as I scrolled down the page! I love cornbread and love adding things to it, but have never made anything as yummy as this that could be a meal itself. Love it!
Thanks, Caroline. I made a salad and that’s wall we had. I love this stuff!
Ashley @ Wishes and Dishes says
Looks so good! I love the jalapeno addition!
Emily @ It Bakes Me Happy says
I have to make this for my hubby, it looks amazing Paula!
Thanks Emily. My husband loved it.
Peter @Feed Your Soul Too says
This yankee loves cornbread. I like the combination of flavors. I also like the dish you served it in. Neat presentation.
Thank you Peter. I love cornbread too. When I was young, we’d put butter on it and it woud be dessert.
Yum!! This looks so amazing and great for an easy weeknight meal. Question: what size is your cast iron skillet? I assume it would be a 10 or 12 inch to hold all that deliciousness but just wanted to double check. Thanks!!
ohhh, I thought I put the size in there, Yes, it’s a 12 inch skillet. Going to add that in the recipe now. That’s for alerting me to that, Meme.
Some amazing recipes here. Everything looks so yummy!
Thank you, Lynn!
This looks incredible Paula! I love buttermilk cornbread but topping it with all this cheesy jalapeno awesomeness makes this even more irresistible 🙂 Pinning and thanks for sharing 🙂