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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!
Course Side Dish
Cuisine American/Southern
Keyword bread, cornbread
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 460kcal
Author Paula Jones


  • 1 pound pork sausage I like hot
  • 2 cups cheddar cheese grated
  • 1 cup onion diced
  • 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.


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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