Sausage Cornbread Skillet Bake With Corn And Cheddar
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 45 min · Pork · high-protein
1117 cal
42g protein
73g carbs
73g fat
per serving · estimated
Ingredients
- 1/2 lb bulk breakfast sausage
- 1 8.5 oz box corn muffin mix
- 1/2 cup whole milk
- 1 large eggs
- 1 cup sharp cheddar, shredded
- 1 cup frozen corn
- 1 medium, diced yellow onion
- 1 tbsp unsalted butter
- 2 tsp total black pepper and dried sage
Method (tap to check — screen stays awake)
- Brown the sausage with the onion in a 12-inch cast-iron skillet over medium-high heat for 8 minutes until the crumbles are deeply browned and the onion is soft.
- Spoon off all but about 2 tbsp of fat, then stir in the corn and sage and cook 2 minutes until the corn thaws and squeaks.
- Whisk the muffin mix with the milk, eggs and melted butter just until combined; a few lumps are fine and overmixing makes it tough.
- Fold half the cheddar into the batter and pour it evenly over the sausage in the hot skillet.
- Scatter the remaining cheddar on top and bake at 400F for 25 minutes until the cornbread is set, golden, and a pick inserted in the center comes out dry.
- Cool 5 minutes, then cut into wedges straight from the pan.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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