Southern Sausage Onion Cornbread

"FLAVOR GALORE! This cornbread has the best flavor and is so moist! A real treat when combined with good homecooked vegetables! Will make any meal seem so special!"
photo by carolinajewel photo by carolinajewel
photo by carolinajewel
photo by carolinajewel photo by carolinajewel
Ready In:


  • 1 lb sausage (use top quality)
  • 1 medium onion, finely chopped
  • 2 eggs, beaten
  • 12 teaspoon sugar
  • 34 cup milk
  • 14 cup vegetable oil
  • 1 (17 ounce) cream-style corn
  • 2 cups cheddar cheese, shredded
  • 1 12 cups self-rising cornmeal mix


  • Brown sausage and onion. Drain well.
  • In medium size bowl combine eggs, sugar, milk, oil, corn and cheese. Stir in cornmeal mix.
  • Pour one-half of mixture into a greased 9 x 9 inch baking dish. Sprinkle sausage and onions over mixture. Pour remaining mixture over top.
  • Bake in a 350 degree oven for 35 to 40 minutes. May sprinkle small amount of cheese over top during last 3-5 minutes of baking.

Questions & Replies

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  1. Tamara H.
    Southerners never ever put sugar in cornbread! Sugar's for sweets like cakes, pies, cookies. Cornbread is not in that category. If you want to be more authentic either drop "southern" in the name or drop the sugar.
  2. Caissinha
    This recipe was easy and delicious. The cornmeal is moist. I used leftover gruyere, smoked cheddar and regular cheddar. Never added cheese on top as it already has lots, so I just sprinkled black pepper on top and used the broiler at the end for a bit of color and crisp. I added a teaspoon of general seasoning that has salt in it and it was delicious. Hubby went for seconds, and asked me to put MORE sausage in it next time lol
  3. Elizabeth R.
    I was really impressed with this recipe. I am making it for the second time tonight for Thanksgiving tomorrow.
  4. carolinajewel
    I messed this up totally and it still came out great, so it is really more than 5 stars! After a long busy day at work, my husband started talking to me as I was mixing the batter. I assembled everything and let it bake. Half way through the baking time, I saw on the counter the milk and the oil that I had in a measuring cup. It was too late to add it, so I just cooked as normal and the end result was delicious! Not as moist as it was supposed to be obviously, but still great flavor. I will make again soon (with All the ingredients!) Thanks Seasoned Cook!


<p>Thanks for taking the time to stop by My Page! I am married to a quiet, but fun loving guy who cleans up the kitchen!! I have grandchildren who I adore. I am retired from being a paralegal and a real estate agent. I have also been a substitute teacher for the elementary grades in the public school system. All of my recipes are the tried and true type. Many of them have come from my 48 years of cooking, my mother's recipe box or other relatives. I like Taste of Home magazine and I am a big fan of foodnetworkTV. I am a southern girl and enjoy comfort foods!!! I am a big cookbook collector and have been for years. I enjoy baking desserts most of all. I also enjoy games on my laptop, growing flowers, lunches with friends, babysitting grandchildren, photography and traveling. Since life is so short I try to count my blessings each day and give to the less fortunate. I had gotten into a rut on what to cook. Therefore, I am so happy I found the Recipezaar site. Pet Peeve: People with a negative attitude. MY RATING SYSTEM: 5 stars - Excellent in taste. May have minor change. 4 stars - Adjustment in ingredients for flavor. 3 stars - Fair, but not sure whether I would repeat. 2 and 1 stars - I do NOT give. Zaar EVENTS IN WHICH I PARTICIPATED: Aus/NZ Swaps #15,#16 April, May 2008 Aus/NZ Swaps #20#21#22 Sept Oct Nov 2008</p>
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