Description
All your breakfast favorites are baked together between layers of cornbread!
Ingredients
- 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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 8