Corn Bread-Topped Sausage Bake

Corn Bread-Topped Sausage Bake
SERVINGS
6
PREP TIME
25 mins
Ingredients
  • 1 8 1/2 ounce package corn muffin mix
  • 1 medium carrot, chopped (1/2 cup)
  • 1/4 cup chopped onion
  • 1/4 cup chopped green sweet pepper
  • 1/4 cup chopped celery
  • 2 tablespoons vegetable oil
  • 1 11 1/2 ounce can condensed bean with bacon soup
  • 3/4 cup milk
  • 2 teaspoons yellow mustard
  • 1 pound cooked smoked Polish sausage, sliced
  • Shredded cheddar cheese (optional)
Related Video
How to Make Cornbread

This Southern staple has been around for centuries but never gets oldżbecause it's so delicious and versatile! Learn how to make cornbread, and you've got something yummy to go with chili, crumble to make stuffing, or just dip in honey and eat like dessert!

Directions
1. 
Preheat oven to 425 degrees F. For corn bread, prepare muffin mix according to package directions (do not bake); set aside.
2. 
In a medium saucepan, cook carrot, onion, sweet pepper, and celery in hot oil over medium heat until tender. Stir in soup, milk, and mustard; stir in sausage. Cook and stir until bubbly. Transfer mixture to an ungreased 2-quart rectangular baking dish. Pour corn bread batter over hot sausage mixture, spreading evenly.
3. 
Bake, uncovered, for 20 to 25 minutes or until a toothpick inserted in corn bread comes out clean. If desired, sprinkle each serving with cheese. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 562, Fat, total (g) 34, chol. (mg) 94, sat. fat (g) 11, carb. (g) 43, Monosaturated fat (g) 15, Polyunsaturated fat (g) 6, fiber (g) 6, sugar (g) 11, pro. (g) 20, vit. A (IU) 3109.78, vit. C (mg) 8.27, Thiamin (mg) 0.58, Riboflavin (mg) 0.35, Niacin (mg) 4.15, Pyridoxine (Vit. B6) (mg) 0.27, Folate (µg) 56.45, Cobalamin (Vit. B12) (µg) 1.04, sodium (mg) 1566, Potassium (mg) 373, calcium (mg) 100.97, iron (mg) 3.06, Percent Daily Values are based on a 2,000 calorie diet
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