Michael and I both think that this cornbread-topped sausage bake is delicious. It’s a great recipe to make in the fall or winter, but that’s not going to stop us from making it whenever we want. I used andouille sausage in my version of the recipe, but you could also use cooked Italian sausage. It would also be easy to switch out the veggies for whatever you happen to have on hand.
For the sausage bake:
- 1-2 Tbsp vegetable oil
- 1 medium onion, finely chopped
- 1 small red bell pepper, finely chopped
- 3 cloves garlic, minced
- 1 lb andouille sausage, cut into bite-sized pieces
- 1 1/2 cups of frozen whole kernel corn, thawed
- 8 oz of baby bella mushrooms, thinly sliced
- 2 cups spaghetti sauce
For the cornbread topping:
- 1 1/3 cups cornmeal
- 2/3 cup all-purpose flour
- 2 Tbsp sugar
- 4 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs, beaten
- 1/2 cup shredded cheese, plus additional for topping
Preheat oven to 400 degrees F. Heat 1-2 Tbsp oil in a large skillet or dutch oven. Add the onion and red bell pepper and saute for 4-5 minutes, or until onions are translucent. Stir in the garlic, andouille sausage, corn, mushrooms, and spaghetti sauce. Bring to a boil; reduce heat and simmer until mushrooms are tender.
Meanwhile, combine all the cornbread ingredients (except cheese) in a medium bowl and mix thoroughly. Stir in 1/2 cup shredded cheese.
Transfer the sausage mixture to a 3-quart baking dish (unless it is already in an oven-safe pan). Pour the cornbread batter over the hot sausage mixture, spreading evenly to cover. Sprinkle additional shredded cheese on top of the cornbread. Bake, uncovered, for 20-25 minutes or until the cornbread is cooked through.