Cornbread Casserole Recipe

Last Updated on June 25, 2024 by Lisa Keys

This cornbread casserole recipe-featuring sausage, tomatoes, and a garlic cream drizzle-won second place in the Martha White Cornbread Cook-Off. This Italian-inspired feast serves as the perfect meal for a holiday brunch or a busy weeknight dinner. Your whole family will love this favorite cornbread casserole.

This easy, homemade recipe creates a well-balanced, sweet and savory upside-down sausage skillet casserole. The sweet tomatoes and garlic cream drizzle deliver total comfort food. You will be amazed at how these simple ingredients create such a delicious meal with minimal effort. Using a Martha White cornbread mix makes all the difference.

Sweet Yellow Cornbread Ingredients

Sausage: Use sweet or hot Italian sausage with the casings removed.
Sour Cream: Use full-fat sour cream for a fluffy, tender cornbread.
Tomatoes: Choose fresh grape tomatoes rather than larger cherry tomatoes. You can also substitute well-drained, diced canned tomatoes.
Cornbread Mix: Jiffy cornbread mix works well as a substitute for Martha White.

A slice of Sweet Yellow Corn Bread with garlic cream drizzle. A winning cornbread casserole recipe.

What side dish goes well with this recipe?

Any fresh green salad.
Asparagus or green beans.

Can this be frozen?

Yes, Wrap tightly in plastic wrap and then aluminum foil. Store for up to 3 months. Do not freeze the garlic cream drizzle .

How to store in the refrigerator?

Store leftovers in an air-tight container for up to 5 days.

How to reheat?

Set oven to 350F. Loosely tent the cornbread with foil to prevent over browning and dryness. Heat until just warmed through. Individual portions can be warmed in the microwave.

A couple of years ago, I competed in the National Cornbread Festival Cook-Off in South Pittsburg, TN. Nothing beats homemade cornbread, and this national recipe contest remains one of the best in the country. With cook-offs dwindling everywhere, I feel glad this one still exists.

I felt even luckier when my Sweet Yellow Cornbread entry won a prize. Give this festive, non-traditional cornbread a try at your next holiday brunch. I promise rave reviews; a whole panel of judges agrees that it really is that good.

Sweet Yellow Cornbread, Sausage and Tomato Pie with a Garlic Cream Drizzle.

Cornbread Casserole Recipe

Lisa Keys

Italian inspired main dish cornbread casserole using Martha White Cornbread mix. National Cornbread festival winner.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course main dish

Cuisine Italian

Servings

Calories 301 kcal

Ingredients

½ pound sweet Italian sausage casing removed
¼ cup plus 2 tablespoons olive oil divided
1 pint grape tomatoes halved
½ cup diced sweet onion
1 tablespoon sugar
1 teaspoon dried Italian seasoning divided
2 pkg. (7 oz.) each Martha White Sweet Yellow Cornbread and Muffin Mix
¼ cup grated Parmesan cheese plus additional shards for garnish
½ cup milk
½ cup sour cream
3 large eggs, room temperature lightly beaten
8 fresh basil leaves

Garlic Cream Drizzle

¼ cup heavy cream
1 teaspoon corn meal
2 cloves garlic smashed
2 fresh basil leaves
¼ cup sour cream
2 tablespoons grated Parmesan cheese
¼ teaspoon kosher salt
¼ teaspoon ground black pepper

Instructions

Heat oven 375F.
Brown sausage in a 10-inch Lodge cast iron skillet over medium heat breaking the meat into crumbles with a wooden spoon. Transfer sausage to a paper towel lined plate.
Add 2 tablespoons of olive oil to the pan along with the tomatoes, onions, sugar and ½ teaspoon Italian seasoning. Cook, stirring, occasionally, for 8 minutes or until tomatoes and onions begins to caramelize.
Spread tomato-onion mixture evenly over bottom of pan. Spoon sausage evenly over top.
Meanwhile, in large bowl, combine the dry ingredients, cornbread mix, grated parmesan, remaining ½ teaspoon Italian seasoning with the wet ingredients, milk, sour cream, eggs and remaining ¼ cup olive oil; stir until smooth.
Pour cornbread mixture over hot mixture in skillet.
Bake 20 minutes or until golden brown. Let stand 5 minutes before inverting onto serving plate. (If any tomatoes or onions stick to bottom of pan simply replace them over cornbread).
Top with thin shards of Parmesan cheese. Slice basil into thin slivers; sprinkle on top.
Serve with Garlic Cream Drizzle.

Garlic Cream Drizzle:

In microwave safe 1 cup measure combine heavy cream, corn meal, garlic and basil. Heat on HIGH in microwave for 45 to 60 seconds or until mixture boils. Cool. Discard garlic cloves and basil leaves.
In small bowl, whisk sour cream, Parmesan cheese, salt and pepper; add to cream mixture to make a drizzle consistency.

Notes

Loose Italian sausage can be substituted for links.

The longer the garlic and basil are steeped in the hot cream the stronger those flavors become.

Nutrition

Serving: 1 sliceCalories: 301kcalCarbohydrates: 8gProtein: 9gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 110mgSodium: 400mgPotassium: 324mgFiber: 1gSugar: 5gVitamin A: 920IUVitamin C: 10mgCalcium: 113mgIron: 1mg

Keyword cast iron skillet, cornbread, garlic cream, Italian sausage, National cornbread festival, tomato pie

Tried this recipe?Let us know how it was!

For more winning cornbread recipes fast forward 12 years to my Chicken Cacciatore with Cornbread Cheese Puffs.

Cornbread Casserole Recipe

Sweet Yellow Cornbread Ingredients