Ingredients for Sausage Veggie Cornbread Casserole
- 1 pound Bulk Pork Sausage
- 1 large Onion, chopped
- 1 large Bell Pepper, chopped (any color)
- 2 Garlic Cloves, minced
- 1 (15 ounce) can Black Eyed Peas, rinsed and drained
- 1 (14.5 ounce) can Diced Tomatoes, undrained
- 1 teaspoon Dried Thyme
- 1 (10 ounce) package Frozen Okra, cut, thawed
- 1 large Egg
- 1/4 cup Vegetable Oil
- 1 1/2 cups Buttermilk
- 1 1/2 cups Self-Rising Cornmeal
- 1/2 teaspoon Freshly Ground Black Pepper (for cornbread)
- 1 cup Frozen Corn
- 1 cup Shredded Sharp Cheddar Cheese
- 1 cup All-Purpose Flour
- 1/4 cup Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Salt (for cornbread)
- Salt (to taste, for sausage and vegetables)
- Pepper (to taste, for sausage and vegetables)
- Chili Powder (to taste, for sausage and vegetables)
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How to Make Sausage Veggie Cornbread Casserole
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- In a large skillet, brown the sausage over medium heat, breaking it up with a spoon. Drain off any excess grease.
- Add the onion and bell pepper to the skillet and cook until softened, about 5-7 minutes.
- Stir in the corn, black beans, and diced tomatoes. Season with salt, pepper, and chili powder to taste.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- Gradually add the milk and eggs to the dry ingredients, whisking until just combined. Do not overmix.
- Stir in the cheese.
- Pour the sausage and vegetable mixture into the prepared baking dish.
- Pour the cornbread batter evenly over the sausage and vegetable mixture.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool for 10-15 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
20g
Fat
29g
Carbs
13g
