Best 12 Smoked Sausage And Cornbread Pie Recipes

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Are you ready to embark on a culinary journey that combines the smoky richness of sausage with the delectable sweetness of cornbread? In this article, we will guide you through the process of creating a smoked sausage and cornbread pie that will tantalize your taste buds and leave you craving for more. With its perfect balance of flavors and textures, this dish is sure to become a favorite in your household.

Let's cook with our recipes!

SMOKED SAUSAGE CASSEROLE WITH CHEESY CORNBREAD



Smoked Sausage Casserole with Cheesy Cornbread image

Cheesy cornbread bakes on top of a family-pleasing meat-and-veggie casserole.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 8

Number Of Ingredients 8

1 ring (1 lb) fully cooked smoked sausage or kielbasa, cut into 1/4-inch slices
1 bag (1 lb) frozen broccoli, carrots & cauliflower, thawed, drained
2 cans (10 3/4 oz each) condensed Cheddar cheese soup
1 1/4 cups Original Bisquick™ mix
3/4 cup cornmeal
1 1/2 cups milk
2 eggs
1 cup shredded Cheddar cheese (4 oz)

Steps:

  • Heat oven to 450°F. Spray 13x9-inch pan with cooking spray. In pan, mix sausage, vegetables and soup.
  • In medium bowl, stir Bisquick mix, cornmeal, milk, eggs and 1/2 cup of the cheese until blended. Pour over sausage mixture.
  • Bake uncovered 25 to 30 minutes, sprinkling with remaining 1/2 cup cheese for last 1 to 2 minutes of baking, until light brown.

Nutrition Facts : Calories 510, Carbohydrate 35 g, Cholesterol 115 mg, Fat 3, Fiber 2 g, Protein 20 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1580 mg, Sugar 7 g, TransFat 2 g

FRIED CORN WITH SMOKED SAUSAGE



Fried Corn with Smoked Sausage image

This delicious recipe combines corn, onions, green and red bell peppers, and smoked sausage. I have prepared this dish for family, friends and co-workers and received rave reviews.

Provided by David Dennis

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 30m

Yield 6

Number Of Ingredients 11

2 tablespoons butter
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 pound smoked sausage, cut into 1-inch pieces
1 (16 ounce) package frozen corn kernels
½ teaspoon seasoned salt
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon monosodium glutamate (MSG, or Accent flavor enhancer)
⅛ teaspoon ground black pepper

Steps:

  • Melt the butter in a large, deep skillet over medium-high heat. Cook the onion, green bell pepper, red bell pepper, and smoked sausage in the butter until hot, 1 to 2 minutes. Add the corn and reduce heat to medium; cover and cook until the corn is tender, 5 to 7 minutes. Season with seasoned salt, garlic powder, onion powder, monosodium glutamate, and pepper; toss to combine. Serve hot.

Nutrition Facts : Calories 421.6 calories, Carbohydrate 23.2 g, Cholesterol 61.6 mg, Fat 28.5 g, Fiber 3.2 g, Protein 19.9 g, SaturatedFat 11.1 g, Sodium 1264.7 mg, Sugar 7.1 g

COWBOY PIE



Cowboy Pie image

A Southwest flavor sensation. Smoked Sausage with bell peppers, onions and garlic topped with cornbread is a crowd pleaser.

Provided by Hillshire Farm(R) Brand

Categories     Trusted Brands: Recipes and Tips     Hillshire Farm®

Time 35m

Yield 6

Number Of Ingredients 12

1 (14 ounce) package Hillshire Farm® Smoked Sausage, diagonally cut into 1/4-inch slices
3 cloves garlic, minced
1 medium onion, 1/2-inch dice
1 green bell pepper, 1/2-inch dice
2 tablespoons chili powder
1 teaspoon cumin
½ teaspoon salt
1 (14 ounce) can diced tomatoes
1 (14 ounce) can black beans, drained
1 cup shredded Monterey Jack cheese
1 (8.5 ounce) package dry corn muffin mix, batter prepared as directed on the box
1 jalapeno, minced

Steps:

  • Preheat oven to 400 degrees F.
  • Heat a 10-inch oven-safe skillet over medium-high heat and add smoked sausage, cook until browned. Add garlic, onion and bell pepper and cook until vegetables are soft, about 6 minutes.
  • Stir in chili powder, cumin, salt, tomatoes with their juice and beans. Cook for 3 - 5 minutes, until mixture starts to bubble. Turn off heat and stir in cheese.
  • Mix jalapeno into the prepared corn muffin mix. Spread corn muffin batter over the mixture and bake until golden brown and cooked through, 20 - 25 minutes.

Nutrition Facts : Calories 560.3 calories, Carbohydrate 49.6 g, Cholesterol 58.9 mg, Fat 30.3 g, Fiber 10 g, Protein 21.1 g, SaturatedFat 12.1 g, Sodium 1694.8 mg, Sugar 3.3 g

CORN BREAD-TOPPED SAUSAGE PIE



Corn Bread-Topped Sausage Pie image

Treat your family to a classic sausage pie topped with corn bread that's ready in 55 minutes - perfect for dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 16

1 lb bulk Italian sausage
1 medium onion, chopped (1/2 cup)
1 small bell pepper, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 can (15 oz) tomato sauce
1 box (9 oz) frozen whole kernel corn, thawed
1 jar (4.5 oz) sliced mushrooms, drained
2/3 cup cornmeal
1/3 cup all-purpose flour
1/2 cup milk
1 tablespoon sugar
2 tablespoons vegetable oil
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1/4 cup shredded Monterey Jack cheese with jalapeño peppers (1 oz)

Steps:

  • Heat oven to 400°F.
  • In 10-inch skillet, cook sausage, onion, bell pepper and garlic over medium heat 8 to 10 minutes, stirring frequently, until sausage is no longer pink; drain. Stir in tomato sauce, corn and mushrooms. Heat to boiling; remove from heat.
  • In medium bowl, stir all topping ingredients except cheese. Beat vigorously with spoon 30 seconds. Stir in cheese.
  • Spoon sausage mixture into ungreased 2-quart casserole. Pour topping over hot sausage mixture, spreading evenly.
  • Bake uncovered 20 to 25 minutes or until topping is golden brown.

Nutrition Facts : Calories 430, Carbohydrate 39 g, Cholesterol 85 mg, Fat 2 1/2, Fiber 4 g, Protein 19 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1320 mg, Sugar 9 g, TransFat 0 g

CORNBREAD SAUSAGE CASSEROLE



Cornbread Sausage Casserole image

All your breakfast favorites are baked together between layers of cornbread!

Provided by Christian

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 50m

Yield 8

Number Of Ingredients 7

1 pound ground pork breakfast sausage
1 (16 ounce) package dry corn bread mix
1 (15 ounce) can cream style corn
5 fluid ounces water
1 medium onion, diced
4 fresh jalapeno peppers, diced
1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  • Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
  • In a medium bowl, mix corn bread mix, cream style corn and water.
  • Cover the bottom of the prepared baking dish with about 1/2 inch of the corn bread mixture. Layer mixture with sausage, followed by onion and jalapeno. Cover with cheese. Top with remaining corn bread mixture, using only as much as will fit in the baking dish.
  • Cook 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before serving.

Nutrition Facts : Calories 613.3 calories, Carbohydrate 51.6 g, Cholesterol 67.4 mg, Fat 37.4 g, Fiber 1.5 g, Protein 19 g, SaturatedFat 16 g, Sodium 1639.1 mg, Sugar 9.1 g

SAUSAGE CORNBREAD



Sausage Cornbread image

Cornbread is a staple here in the South. I added sausage and cheese to a cornbread recipe and came up with this satisfying dish. It goes especially well with soup.

Provided by Taste of Home

Time 1h

Yield 8-10 servings.

Number Of Ingredients 11

1 pound bulk pork sausage
1 large onion, chopped
1-1/2 cups cornmeal
1/4 cup all-purpose flour
2-1/4 teaspoons baking powder
3/4 teaspoon salt
1 can (14-3/4 ounces) cream-style corn
3/4 cup whole milk
2 large eggs
1/4 cup vegetable oil
2 cups shredded sharp cheddar cheese

Steps:

  • In a skillet, cook the sausage and onion over medium heat until meat is no longer pink and onion is tender; drain. In a bowl, combine cornmeal, flour, baking powder and salt. Add the corn, milk, eggs and oil. Pour half into a greased 10-in. ovenproof iron skillet. Sprinkle with the sausage mixture and cheese. Spread remaining cornmeal mixture on top. Bake at 425° for 45-50 minutes or until a toothpick inserted in the cornbread comes out clean.

Nutrition Facts : Calories 369 calories, Fat 22g fat (9g saturated fat), Cholesterol 85mg cholesterol, Sodium 731mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.

SMOKED SAUSAGE AND CORNBREAD PIE



Smoked Sausage and Cornbread Pie image

Just tried this for the first time last night and we loved it! Add a green salad to complete the meal!

Provided by Mommaof2Beauties

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 lb smoked sausage
1 (16 ounce) can corn
1 (10 ounce) package cornbread mix
salt, to taste
pepper

Steps:

  • Brown sausage in skillet.
  • Drain and put sausage in greased pie pan.
  • Pour drained can of corn over sausage.
  • Salt and pepper to taste.
  • Prepare corn bread mix according to package directions.
  • Pour over sausage/corn mixture.
  • Bake at 400° for 25-30 minutes, or until corn bread is golden.

SUMMER SQUASH AND CORNBREAD PIE



Summer Squash and Cornbread Pie image

Found this recipe at the Martha White website and have used it quite a bit. I like it with a little chopped ham or smoked sausage added, too.

Provided by Pinay0618

Categories     Vegetable

Time 37m

Yield 8 serving(s)

Number Of Ingredients 11

crisco original nonstick cooking spray
1/4 cup butter
1 large sweet onion, cut into thin wedges
2 lbs summer squash, cut into 1/4 inch slices
1/4 cup water
1/2 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
1 (6 ounce) package martha white cotton country cornbread mix
martha white buttermilk cornbread mix
2/3 cup milk
1/2 cup shredded cheddar cheese

Steps:

  • HEAT oven to 450°F Spray 2-quart casserole with no-stick cooking spray. Melt butter in large skillet over medium-high heat. Add onion; cook until tender, stirring occasionally. Add summer squash, water, salt and pepper. Reduce heat; cover and cook 15 minutes or until squash is tender.
  • MASH squash gently with fork to break up large pieces. Cook, uncovered, 5 minutes or until slightly thickened and creamy. Pour into prepared casserole.
  • COMBINE cornbread mix and milk in medium bowl; mix well. Stir in cheese. Spoon batter evenly over mixture in casserole.
  • BAKE 15 to 18 minutes or until cornbread is golden brown. Let stand 5 minutes before serving.

Nutrition Facts : Calories 179, Fat 9.3, SaturatedFat 4.8, Cholesterol 18.5, Sodium 435.4, Carbohydrate 21.5, Fiber 2.9, Sugar 7.6, Protein 3.8

SMOKED SAUSAGE POT PIE



Smoked Sausage Pot Pie image

Fall is the season for sausage and for comfort food. Convenience foods help save some time for this a pot pie, made with smoked sausage. Puff pastry, pulled from the freezer and thawed, forms the crust, and fully cooked smoked sausage, a few frozen hash browns, and frozen mixed vegetables combine in the yummy filling.

Provided by Bibi

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes

Time 1h35m

Yield 8

Number Of Ingredients 14

cooking spray
½ (17.5 ounce) package frozen puff pastry, thawed
4 tablespoons unsalted butter
1 cup chopped onion
2 cloves garlic, minced
½ teaspoon herbes de Provence
salt and freshly ground black pepper to taste
½ cup all-purpose flour
1 ½ cups chicken broth
1 cup heavy cream
1 (14 ounce) package Smoked link sausage, pork
2 cups frozen mixed vegetables, thawed
1 cup frozen hash brown potatoes, thawed
1 large egg, beaten

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a 2 1/2-quart casserole dish with cooking spray.
  • Roll out puff pastry to the dimensions of the casserole dish, adding 1 inch on all sides. Cover and place in the refrigerator.
  • Melt butter in a large skillet over medium heat. Add onion; cook, stirring occasionally, until onion is soft and translucent, 5 to 7 minutes. Stir in garlic, herbes de Provence, salt, and pepper; cook for 1 more minute, stirring occasionally. Add flour and whisk to combine. Cook for 1 minute.
  • Pour in broth and cream gradually, stirring continuously until sauce bubbles. Add sausage pieces, vegetables, and potatoes. Cook, stirring continuously, until mixture bubbles again, 4 to 5 minutes. Pour into the prepared casserole dish.
  • Place puff pastry on top of the filling, letting excess dough hang over all sides. Brush pastry with the beaten egg.
  • Bake in the preheated oven until pastry is browned and the pot pie is bubbly, about 45 minutes. Cover loosely with foil after 25 minutes, to prevent overbrowning.
  • Remove from oven and cool on a rack for about 15 minutes. Serve warm.

Nutrition Facts : Calories 606.9 calories, Carbohydrate 33 g, Cholesterol 114.1 mg, Fat 46.4 g, Fiber 2.9 g, Protein 17.8 g, SaturatedFat 19.8 g, Sodium 1085.9 mg, Sugar 2.5 g

SAUSAGE AND CORNBREAD PIE



Sausage and Cornbread Pie image

This is a very interesting recipe. I found this recipe in a cookbook for people with diabetes. My father has diabetes and he loves this recipe.

Provided by CollegeKid22

Categories     Savory Pies

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

4 ounces turkey sausage
1 cup chopped onion
1 garlic clove, crushed
1 (28 ounce) can chopped tomatoes, undrained
1/4 cup chopped green chili, undrained
3/4 cup frozen corn
1 teaspoon chili powder
2/3 cup cornmeal
1/4 cup white flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1/3 cup low-fat milk (1%)
1 tablespoon canola oil

Steps:

  • Preheat oven to 375°F.
  • Cook sausage, onion, and garlic in a large skillet over medium heat until meat is browned and crumbled.
  • Add tomatoes, chilies, corn, and chili powder and simmer 20 minutes.
  • Spoon mixture into an 8-inch baking dish coated with nonstick cooking spray. Set aside.
  • Combine cornmeal, flour, baking powder, and salt in a medium bowl, mixing well.
  • Combine egg, milk, and oil in a small bowl.
  • Add to dry ingredients, stirring just until moistened.
  • Spread corn bread mixture over sausage mixture.
  • Bake for 30-40 minutes or until golden brown.
  • Let cool for 5 minutes. Enjoy!

Nutrition Facts : Calories 313.1, Fat 11.6, SaturatedFat 3.3, Cholesterol 70.7, Sodium 498.4, Carbohydrate 43.3, Fiber 5.8, Sugar 8.8, Protein 12.4

SMOKED SAUSAGE CASSEROLE WITH CHEESY CORNBREAD



Smoked Sausage Casserole With Cheesy Cornbread image

Make and share this Smoked Sausage Casserole With Cheesy Cornbread recipe from Food.com.

Provided by Pinay0618

Categories     One Dish Meal

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 lb fully cooked smoked sausage or 1 lb kielbasa, cut into 1/4 inch slices
1 lb frozen broccoli carrots cauliflower mix, thawed and drained
2 (10 3/4 ounce) cans condensed cheddar cheese soup
1 1/4 cups Bisquick
1 1/2 cups milk
3/4 cup cornmeal
2 eggs
1 cup shredded cheddar cheese

Steps:

  • Heat oven to 450. Spray 13 x 9 pan with non-stick cooking spray.
  • Mix sausage, vegetables and soup in pan.
  • Stir bisquick, milk, cornmeal, eggs and 1/2 cup of the cheese until blended.
  • Pour over sausage mixture.
  • Bake uncovered 25 to 30 minutes, sprinkling with remaining 1/2 cup cheese for last 1 to 2 minutes of baking, until light brown.

Nutrition Facts : Calories 497.9, Fat 33.3, SaturatedFat 14.5, Cholesterol 120.4, Sodium 1332.9, Carbohydrate 30.2, Fiber 1.9, Sugar 3.5, Protein 19.1

SHRIMP AND SMOKED SAUSAGE CORNBREAD CASSEROLE



Shrimp and Smoked Sausage Cornbread Casserole image

To save time prepare the cornbread recipe up to 2 days in advance or prepare and freeze the cornbread until ready to use in the recipe, I have only made this stuffing using this cornbread recipe so I cannot say how it would be using another cornbread recipe, I use andouille sausage for this but any dry smoked sausage will do, I prefer andouille --- if your shrimp is small you can leave the shrimp whole, I also add in cayenne for heat :)

Provided by Kittencalrecipezazz

Categories     Meat

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 24

2 lbs uncooked medium shrimp, peeled and deveined
1/4 cup butter
1 onion, finely chopped
2 stalks celery, finely chopped
1 -2 tablespoon fresh minced garlic (or to taste)
3/4 lb dry smoked sausage
3 green onions, chopped
2 cups canned corn niblets, drained
1 jalapeno pepper, seeded and finely chopped
2 teaspoons cumin (can use less, or adjust to taste)
1 teaspoon cayenne pepper (optional or to taste)
2 -3 tablespoons chopped fresh cilantro
1 1/2 cups milk
3 large eggs, lightly beaten
1 tablespoon seasoning salt (or use white salt to tasste)
black pepper
1 1/4 cups yellow cornmeal
3/4 cup flour
1 -2 tablespoon sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1 egg, slightly beaten
3 tablespoons melted butter
1 1/2 cups buttermilk

Steps:

  • For the cornbread; (the cornbread can be prepared up to a day in advance) set oven to 425 degrees.
  • Generously grease a 10-inch oven-proof skillet.
  • Place the buttered skillet in the oven to 5 minutes to heat.
  • In a bowl combine the cornmeal, flour, sugar, baking powder and salt.
  • In another bowl combine the eggs, melted butter and buttermilk; add to the dry ingredients; stir JUST until moistened.
  • Transfer the batter to the hot skillet.
  • Bake at 425 degrees for about 20-25 minutes, or until golden.
  • Cool the baked cornbread and then cut into 1-inch cubes.
  • Arrange in a single layer in a 15 x 10-inch baking sheet.
  • Bake at 350 degrees for about 15-20 minutes or until lightly browned; set aside.
  • For the casserole; butter a 13 x 9-inch baking dish.
  • Melt butter in a large skillet over medium heat; add in onion and celery, saute for about 5 minutes or until softened (add in the garlic the last 2 minutes of cooking).
  • Add in the uncooked shrimp, sausage, green onions, corn and jalapeno pepper; cook stirring constantly until the shrimp JUST begins to turn pink; remove from heat (the shrimp will still be raw).
  • Stir in cumin with cilantro and cayenne (if using) milk and 3 beaten eggs; mix to combine.
  • Add in the cubed cornbread; gently mix with a wooden spoon (it does not matter if the cornbread breaks!).
  • Season with seasoned salt (or white salt and black pepper).
  • Spoon the mixture into prepared baking dish.
  • Bake for about 30-35 minutes at 350 degrees.

Tips:

  • Use good quality smoked sausage: The flavor of the smoked sausage will be the star of the show, so make sure to use a brand that you enjoy. Look for a sausage that is fully cooked and has a nice smoky flavor.
  • Don't overcook the cornbread: The cornbread should be cooked through, but not dry. If you overcook it, it will be difficult to slice and serve.
  • Use a sharp knife to slice the cornbread: A sharp knife will help you get clean, even slices of cornbread. If you use a dull knife, the cornbread will tear and crumble.
  • Serve the smoked sausage and cornbread pie warm: This dish is best served warm, so reheat it if necessary before serving.

Conclusion:

Smoked sausage and cornbread pie is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its combination of smoky sausage, creamy cornbread, and flavorful gravy, this pie is sure to please everyone at the table. Whether you serve it as a main course or a side dish, this dish is sure to be a hit.

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