Smokedsausageandcornbreadpie Recipes

SMOKED SAUSAGE AND CORNBREAD PIE

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.

COWBOY PIE

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.

SMOKED SAUSAGE AND CORNBREAD PIE

Steps:

• 1. Cut the sausage into 1/4-inch slices and arrange in a 2 qt. baking dish.
• 2. In a medium bowl, combine the vegetables.
• 3. Spoon vegetables over sausage. Sprinkle with salt and pepper
• 4. Prepare cornbread mix as directed on package. Spoon batter over vegetable and sausage mixture.
• 5. Bake at 400 degrees for 25-30 minutes until cornbread is golden brown.

SAUSAGE AND CORNBREAD PIE

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!

SAUSAGE CORNBREAD BAKE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 10 inch ovenproof skillet.
• In a medium skillet, brown the sausage and onion; drain well.
• In a large bowl, combine eggs, corn meal mix, corn, sour cream, milk, and oil. Pour half of corn meal mixture into the greased pan, and sprinkle with sausage mixture and cheese. Pour remaining batter over top.
• Bake for 30 to 40 minutes. Let stand 10 minutes before serving.

SMOKED SAUSAGE CASSEROLE WITH CHEESY CORNBREAD

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.

CHEESY CORNBREAD PIE

Steps:

• Preheat oven to 400 degrees F. Grease a 9-inch pie dish with cooking spray or butter; set aside.
• To make the taco beef, heat the oil in a medium skillet over medium heat, then add the beef and taco seasoning and stir to combine. Cook, stirring to break up the beef, until browned and cooked through, about 6-8 minutes. Remove from heat and set aside.
• To prepare the cheddar sweet corn, in a medium bowl, stir to combine the milk, egg, 1 cup corn kernels, shredded cheddar, shredded monterey jack, breadcrumbs and sliced scallions; set aside.
• For the panko cheese topping, in a small bowl, stir to combine the panko, melted butter, cheddar cheese, monterey jack cheese, salt and pepper; set aside.
• To make the cornbread, in a large bowl, stir to combine the cornbread muffin mix, eggs, milk, cream style corn, corn kernels and scallions. Pour half of the batter into the pie plate, then top with 1/2 cup shredded cheddar cheese and 1/2 cup shredded monterey jack cheese. Pour remaining batter over and top with sliced jalapenos and another layer of 1/2 cup shredded cheddar cheese and 1/2 cup shredded monterey jack cheese.
• Bake for 5 minutes, then top the pie with the taco beef, then the cheddar sweet corn, then the panko cheese topping. Bake until the pie is set and the top is golden and crisp, about 35-40 minutes.
• Let cool 15 minutes then slice into wedges to serve.

CORN BREAD-TOPPED SAUSAGE PIE

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.

SMOKED SAUSAGE CASSEROLE WITH CHEESY CORNBREAD

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.