Sausage Cornbread

If you're from the south you know cornbread. Our added sausage takes it to the next level.


  • 1 Scott Pete Sausage Links
  • 1 cup chopped onion
  • 2 eggs
  • 2 cups buttermilk
  • 1 cup all-purpose flour
  • 2 cups yellow cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 1 cup drained whole kernel corn


  1. Cook sausage in a skillet until well browned on all sides. Cut into 3-4 inch pieces.
  2. Remove sausage from skillet and set aside. Drain most of drippings.
  3. Add onions to the same skillet; sauté until golden brown.
  4. In a mixing bowl, beat eggs and buttermilk until smooth.
  5. Stir in flour, cornmeal, baking powder, salt, and sugar; beat until smooth. Stir in corn.
  6. Fold in onions.
  7. Pour batter into a greased and floured 13x9x2-inch baking pan. Place sausages evenly over top of the batter.
  8. Bake at 375 degrees 25 to 30 minutes, or until firm and browned.
  9. Cut into squares and serve hot.
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