This post may contain affiliate links. Read my full disclosure here.
As an Amazon Associate I earn from qualifying purchases.
My mom makes these amazing stuffed peppers as an appetizer. I love them so much, that I wanted to make them a main course. You guys, this Cornbread Casserole is such a hit with anyone who tries it. It’s incredibly simple, delicious, savory, and… different.
The Ingredients
The Meat – I use a breakfast sausage. No, I don’t have this for breakfast (though I totally could), I just love a particular blend of pan sausage that I get from a local farm. You could use Italian sausage or plain ground pork (add salt if you do). Mix it up!
The Peppers – This cornbread casserole recipe could work with so many types of peppers. Cubanelles are what I recommend (especially if you need a mild pepper for little mouths) but if you have another favorite, definitely try it out. I think Poblano peppers would work great. The pepper, sausage, and cream cheese mixture is a wonderful combination.
Cornbread – My Southern Sweet Cornbread recipe goes into detail about why milling grains (and corn) to make flour is all around better. The nutshell version is this: you’re eating a food in its whole state, versus something that’s been stripped of its nutrients. Take a moment and read the above post if you’re unfamiliar with milling grains at home and why you should make the switch.
Prepare the Creamy Sausage Filling
Preheat your oven to 400 degrees Fahrenheit. In a 12″ Cast Iron Skillet or heavy bottomed pan over medium heat, begin to brown the sausage. All ingredient measurements are listed in the recipe below.
Break the sausage up while it browns. Add the diced peppers and chopped bacon before the meat has cooked all the way, stirring well. The peppers will absorb the grease from the bacon and sausage as they cook.
Once the sausage has browned and the peppers are tender, turn off the heat and add the cream cheese. Cut the cream cheese up first so it will melt into the peppers and sausage easier. Stir the mixture until the cream cheese is completely melted and distributed evenly, then mix in half of the corn and the minced garlic.
If you made this in a cast iron skillet, simply set the skillet aside. Otherwise, transfer the filling to a 9×13″ baking dish. Move on to prepare the cornbread topping.
Cornbread Topping
In a large bowl, whisk together the dry ingredients: corn flour, wheat flour, honey granules, baking powder, and salt. Set the bowl aside.
In a separate bowl, whisk together the wet ingredients: butter, buttermilk, sour cream, and lastly the eggs. (Be careful not to add the eggs directly to the melted butter or it will cook them.)
All at once, add the wet ingredients to the dry flour and corn mixture and stir until just incorporated. Add the rest of the corn (5 oz) to the cornbread topping batter, mix together.
Pour the batter overtop the pepper casserole filling that’s resting in the cast iron skillet or baking dish, allowing it to spread evenly on top. Place the whole thing into the preheated oven and cook for 20 minutes.
Carefully remove the cornbread casserole from the oven and serve warm. It will keep in the fridge for 3-5 days.
Leave a comment below letting me know if you tried this recipe and what you thought! Was there anything you left out or added? I’d love to know!
Cornbread Casserole
Equipment
- 1 12" Cast Iron Skillet or 9×13 Baking Dish
Ingredients
Casserole Filling
- 1 lb Pan Sausage*
- 2 cups Cubanelle Peppers, diced (3-4 peppers)
- 12 oz Bacon, chopped
- 8 oz Cream cheese, cut into cubes
- 10 oz Corn kernels, divided canned or frozen (thawed)
- 2 Garlic cloves, minced
Cornbread Topping
- 1 cup Corn Flour (Preferably freshly milled)
- 1 cup Soft White Wheat Flour, freshly milled
- ¾ cup Honey Granules or Sucanat or White Sugar
- 1 tbsp Baking Powder
- 1 tsp Salt
- 5 tbsp Unsalted Butter, melted
- ¾ cup Buttermilk**
- 2 tbsp Sour Cream
- 2 Eggs
Instructions
- Preheat oven to 400° F.
Casserole Filling
- In a 12" Cast Iron Skillet or heavy bottomed pan over medium heat, begin to brown sausage. Break sausage up while it browns. Add diced peppers and chopped bacon before meat has cooked all the way, stirring well.1 lb Pan Sausage*, 2 cups Cubanelle Peppers, diced (3-4 peppers), 12 oz Bacon, chopped
- Once sausage has browned and peppers are tender, turn off the heat and add cream cheese. (By cutting the cream cheese into cubes, it helps it melt.) Stir until cream cheese is completely melted and distributed evenly, then mix in half of the corn and minced garlic.10 oz Corn kernels, divided, 8 oz Cream cheese, cut into cubes, 2 Garlic cloves, minced
- If using a cast iron skillet, simply set aside. Otherwise, transfer filling to a 9×13" baking dish. Move on to prepare the cornbread topping.
Cornbread Topping
- In large bowl, whisk together dry ingredients: corn flour, wheat flour, honey granules, baking powder, and salt. Set aside.1 cup Corn Flour (Preferably freshly milled), 1 cup Soft White Wheat Flour, freshly milled, ¾ cup Honey Granules or Sucanat or White Sugar, 1 tbsp Baking Powder, 1 tsp Salt
- In separate bowl, whisk together wet ingredients: butter, buttermilk, sour cream, and lastly the eggs. (Be careful not to add cold eggs directly to melted butter or it will cook them.)5 tbsp Unsalted Butter, melted, ¾ cup Buttermilk**, 2 tbsp Sour Cream, 2 Eggs
- All at once, add wet ingredients to dry and mix until just incorporated. Add the rest of the corn (5 oz) to the cornbread topping batter, stir together.10 oz Corn kernels, divided
- Pour batter overtop pepper casserole filling, allowing it to spread evenly on top. Place into preheated oven and cook for 20 minutes.
- Remove from oven and serve warm. Keeps in the fridge for 3-5 days.
Notes
Nutrition
