Conecuh Sausage Cornbread

Bake this delicious cornbread for an exciting side dish to add to your favorite southern dinner.

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Course: Side Dish
Cuisine: American
Keyword: cast-iron skillet, conecuh sausage, cornbread
Servings: 8


  • 1/2 lb Conecuh Hickory Smoked Sausage chopped
  • 1 tbsp vegetable oil
  • 2 6-ounce packages buttermilk cornbread mix
  • 1/4 cup plain cornmeal
  • 1/2 tsp ground red pepper
  • 2 cups whole buttermilk
  • 1 7-ounce can corn with peppers drained
  • 1 1/2 cups shredded extra-sharp Cheddar cheese
  • 1/3 cup chopped green onion


  • Preheat oven to 425°. In a 12-inch cast-iron skillet, cook sausage over medium-high heat, stirring occasionally, until browned, about 5 minutes. Using a slotted spoon, remove sausage from pan. Add oil to skillet; preheat in oven 8 to 10 minutes.
  • In a large bowl, stir together sausage and remaining ingredients. Carefully remove skillet from oven; pour batter into hot oil in skillet. (Do not stir.)
  • Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes. (Cover with foil to prevent excess browning, if necessary.)
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This Post Has 5 Comments

  1. Sarah Wiggins

    5 stars
    Every time I bake this delicious cornbread everyone is begging for the recipe. I can’t give away all my secrets! 🤫
    Question: Is the cornbread supposed to be dense? Mine always is.

    1. Jenny

      Add an extra edd and don’t over mix…it will lighten up a bit.

  2. Lynn Hicks

    5 stars
    Soo good! Perfect with red beans and rice.

  3. Jamey Greer

    5 stars
    This cornbread is awesome! My crowd loves it. I am making a double batch for Thanksgiving. I am going to try it in muffin pan.

  4. Maryann James

    5 stars
    So far I have tried the Mexican Cornbread and really enjoyed it. Looking forward to trying more.

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