Jimmy Dean Three Pepper Sausage Corn Cakes Recipes
SAUSAGE-CORN BAKE
Corn gives this dish a mildly sweet flavor that folks find appealing. When cooking for two, I divide the ingredients into smaller dishes for fast meals in the future.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. In a large skillet, cook the sausage, green pepper and onion over medium heat until sausage is no longer pink; drain and set aside. , In a large saucepan, melt 3 tablespoons butter over medium heat. Stir in the flour, salt and pepper. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in corn. Add noodles and corn mixture to the sausage mixture. Fold in cheese. , Transfer to a greased 13x9-in. baking dish. Melt remaining butter; stir in bread crumbs. Sprinkle over casserole. Bake, uncovered, 30-40 minutes or until heated through.
Nutrition Facts : Calories 412 calories, Fat 25g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 780mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 2g fiber), Protein 13g protein.
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- Ingredients1 pkg. Jimmy Dean® Premium Pork Regular Roll Sausage1 ½ cups frozen whole kernel corn1 cup water1 jalapeño pepper, seeded, minced2 green onions, thinly sliced2 tablespoons finely chopped cilantro½ teaspoon ground black pepper1 ½ cups yellow cornmeal2 teaspoons baking powder¼ teaspoon salt½ cup butter, melted, divided3 eggs, lightly beaten½ cup finely chopped red bell pepperSour cream (optional)Thai sweet chili sauce or salsa (optional)
- DirectionsCook sausage in large nonstick skillet over MEDIUM-HIGH heat 8-10 minutes or until thoroughly cooked, stirring frequently; drain. Return to skillet. Stir in corn; set aside to cool.Combine water, 6 tablespoons butter, eggs, red pepper, jalapeño pepper, onions, cilantro and black pepper in large bowl. Stir in sausage mixture.Mix cornmeal, baking powder and salt in small bowl. Add to sausage mixture; mix well.Heat 2 teaspoons of the remaining butter in skillet over MEDIUM heat. For each corn cake, pour a generous 1-tablespoon batter into skillet; cook 2-3 minutes or until edge is slightly dry. Turn and cook second side 2 minutes or until bottom is golden brown. Stack corn cakes on a heated plate; cover to keep warm.Repeat with remaining batter, using small amount of remaining butter to grease skillet between batches. Serve warm with a small dollop of sour cream and drizzle of chili sauce, if desired.
- Cook’s Tips:Substitute 1½ cups self-rising cornmeal for the regular cornmeal, baking powder and salt.
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