Tex-Mex Cornbread: Easy Recipe with Sausage and Cheese

There’s something magical about Tex-Mex Cornbread that makes it a perfect side dish for any gathering. Picture this: a fluffy, cheesy cornbread infused with a bit of spice, thanks to jalapeños and sausage. Trust me, this dish is not just a bread; it’s a flavorful adventure that’ll have your friends and family coming back for seconds.

What I love about this recipe is how easy it is to whip up, yet it feels special enough for any occasion. You can make it for a casual weeknight dinner or bring it along to a potluck. The combination of sweet and savory flavors will make it a hit, and if you’re anything like me, it’ll disappear faster than a cold beer in July!

Why You'll Love This Recipe

First off, the flavor profile is unbeatable. The sharp cheddar cheese melts perfectly into the cornbread, providing that gooey goodness we all crave. The addition of jalapeños adds just the right kick, while the sausage gives it a hearty depth that makes it satisfying enough to stand on its own.

Not only is this Tex-Mex Cornbread delicious, but it also has a simple ingredient list that you probably already have on hand. With just a few pantry staples and some fresh ingredients, you can create a dish that feels fancy without breaking the bank. Plus, it’s incredibly versatile; you can customize it to your liking by adjusting the spice level or adding in other goodies like corn or black beans.

Ingredients & Tools You'll Need

To get started, you’ll need two boxes of Jiffy Honey Cornbread mix, which is the secret to the sweet base of this dish. I like to use a pound of pan sausage, preferably the maple or mild variety, because it adds a lovely flavor without overwhelming the other ingredients. You’ll also need a cup of shredded sharp cheddar cheese, a medium-sized chopped onion, a 10 oz. can of cream corn (liquid included), and some jalapeño peppers.

Don’t forget a teaspoon of sugar to balance everything out! A cast-iron skillet is essential here; it helps achieve that crispy crust we all love. I always make sure my skillet is seasoned well for the best results.

How To Make It

This recipe is all about embracing the simplicity of cooking while delivering big flavors. We’ll start by preparing everything we need; then we’ll mix it all together and let the oven do the magic.

Preparation

First things first, preheat your oven to 400 degrees. While that’s heating up, place your seasoned cast-iron skillet with a teaspoon of oil in it. This allows the skillet to get nice and hot, which is key for that golden crust. While the skillet is warming, brown your pan sausage in a separate pan and drain the excess fat.

Next, prepare the cornbread according to the instructions on the box. Once it’s mixed up, let it cool slightly before adding in the browned sausage, chopped onions, cheese, jalapeños, and a dash of sugar. This is where you can tailor the heat by adjusting the amount of jalapeños to your taste.

Cooking

Now for the fun part! Carefully pour your cornbread mixture into the hot skillet. If you’re feeling fancy, save some shredded cheese to sprinkle on top along with a few jalapeño slices for a beautiful presentation. Bake it in the oven for about 25 to 30 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.

While it’s baking, you’ll smell that cheesy goodness wafting through your kitchen. When it’s done, let it cool for a few minutes before slicing. You should see crisp edges with a soft, fluffy interior that’s packed with flavor.

Serving & Variations

This Tex-Mex Cornbread is fantastic on its own, but it can also be served with a dollop of sour cream or a drizzle of hot sauce for an extra kick. It pairs beautifully with chili or your favorite barbecued meats.

A common consensus among home cooks is that it also freezes well, so you can make a big batch and store some for later. Feel free to get creative with add-ins too; think corn kernels, black beans, or even some diced bell peppers for a fresh twist.

Wrapping Up

I can’t wait for you to try this Tex-Mex Cornbread! It’s hearty, flavorful, and sure to impress anyone you serve it to. Don’t forget to share your results with me; I’d love to see how your version turns out!

Recipe created by Blue Collar Chef for Trust Me Try It.

Tex-Mex Cornbread: Easy Recipe with Sausage and Cheese

5 from 2 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 8

Ingredients

• 2 Boxes of Jiffy Honey Cornbread
• 1 pound pan sausage (I like the maple or mild)
• 1 cup shredded sharp cheddar cheese
• One onion, medium size, chopped. (Yellow onions are best but white will work)
• One 10 oz. can of cream corn, with the liquid
• Jalapeno peppers, seeds removed, sliced (you decide how much you want)
• 1-2 tsp of sugar

Instructions

• Place a seasoned cast-iron skillet with one teaspoon of oil in it, and [lace it in your oven as it is preheating
• (400 degrees) Brown your pan sausage, and drain
• Make your cornbread as the boxes say
• Next you will add your cooled and drained breakfast sausage
• Add in the onions, cheese, a dash of sugar, and jalapenos
• Pour the mixture into your hot skillet
• You can also reserve and sprinkle that last bit of grated cheese on the top and adding the jalapeno slices in whatever amount you like, or mix them into the batter
• Bake for 25-30 minutes until golden brown