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!
Buttermilk Sausage Jalapeno Cheese Cornbread
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Save To Your Recipe BoxIngredients
- 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
Nutrition
Last month: Sausage and Potato Hash
Last year: Chile Cheese Appetizer Five Ways!
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Slow Cooker Spicy Sweet Country-style Ribs
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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,
Suzanne
Paula says
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!
Paula says
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…
Michelle says
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!
Paula says
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.
Paula says
hehe, my hubs feels the same way 🙂
Caroline says
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!
Paula says
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!
Paula says
Thank you!
Emily @ It Bakes Me Happy says
I have to make this for my hubby, it looks amazing Paula!
Paula says
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.
Paula says
Thank you Peter. I love cornbread too. When I was young, we’d put butter on it and it woud be dessert.
Meme says
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!!
Paula says
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.
Lynn says
Some amazing recipes here. Everything looks so yummy!
Paula says
Thank you, Lynn!
Kelly says
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 🙂