Small Recipes...Sausage Cornbread Casserole

One of the waitresses at our coffeetime restaurant says this is her family’s favorite way to have cornbread so when I saw this small recipe in the cookbook Better Homes and Gardens Meals for One or Two I thought we’d give it a try for a Saturday brunch. 
I have to say, creamed corn isn’t what it used to be…it’s now so watery with very little corn no matter what brand I try and the can’s contents are ½ ounce less than when this book was published. 
We found that we didn’t like the cheese topping, so today I made it plain and we liked it better.  I also used self-rising flour this time and left out the baking powder and salt; it was perfect and a little faster to make.  I like to keep my self-rising flour turned over so I use it when I can.
I used small Amylu maple-flavored chicken sausage links on top.   I baked it in 10 ounce Corningware casserole dishes I use often.
We served it with 3 Bean Salad and canned peaches; a nice lunch.                   

                       Sausage Cornbread Casserole
     1/4    cup  flour, all-purpose
     1/4    cup  yellow cornmeal
  1           teaspoon  sugar
     1/2    teaspoon  baking powder
     1/4    teaspoon  salt
  8 3/4    ounces  creamed corn
  1           large  egg -- slightly beaten
  1            tablespoon  milk
     1/4     cup  Swiss cheese – shredded (optional)
  4            sausage links- cut in half or 6 small links
In a mixing bowl, combine flour, cornmeal, sugar, baking powder and salt.
Combine corn, beaten egg and milk.  Stir into dry ingredients.  Turn into two well-greased 10 ounce casserole dishes.
Arrange half of sausage links on each casserole.  Bake in preheated 350° oven for 25 to 30 minutes.
Sprinkle each casserole with half of the shredded cheese if desired.  Return to the oven and bake about 5 minutes longer, or until a knife inserted in the center comes out clean.


  1. This looks good! Will try it. Cooking for one. Thank you.

  2. Never heard of that recipe. Looks interesting.


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