Crispy Southern Loaded Cornbread Casserole Recipe with Bacon & Sausage

Introduction

Let me just say, the aroma of sizzling bacon, savory sausage, and sweet corn baking together in my kitchen is pure Southern magic. The first time I whipped up this crispy Southern loaded cornbread casserole with bacon & sausage, it was a rainy Saturday—one of those lazy afternoons when you want comfort food that hugs you back. I still remember pulling it out of the oven, the crust golden and crackling, steam wafting up in buttery waves. My husband popped his head in, drawn by the smell (you know how it is), and before I could blink, he was already scooping out a corner, fork in hand. That first bite—warm, crumbly cornbread, smoky bacon, juicy sausage, and a hint of cheddar—was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Honestly, I wish I’d stumbled on this recipe years ago, back when I was knee-high to a grasshopper, chasing my grandma around her old farmhouse kitchen. She’d always have a skillet of cornbread going, but this casserole takes those memories and cranks them up a notch. I found inspiration from a church potluck, where someone brought a loaded cornbread dish that disappeared in minutes. Since then, I’ve tested and tweaked this recipe more times than I can count—in the name of research, of course. It’s become a staple for family gatherings, backyard barbecues, and, let’s face it, late-night snack runs. My kids can’t stop sneaking pieces off the cooling rack, and every neighbor who’s tasted it has begged for the recipe. If you’re looking for a dish that delivers pure, nostalgic comfort and a bit of Southern sass, you’re going to want to bookmark this one. This crispy Southern loaded cornbread casserole with bacon & sausage just feels like a warm hug.

Why You’ll Love This Recipe

When you’ve made as many cornbread casseroles as I have (and trust me, I’ve baked my way through plenty), you learn what separates a good recipe from a legendary one. This crispy Southern loaded cornbread casserole with bacon & sausage isn’t just another dish—it’s the kind that gets requested on repeat and disappears before you’ve had a chance to grab seconds.

• Quick & Easy: Comes together in under an hour, making it perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed—you probably have everything in your pantry already.
• Perfect for Gatherings: Ideal for potlucks, brunches, summer cookouts, or cozy holiday mornings.
• Crowd-Pleaser: Kids, adults, picky eaters—everyone goes back for seconds (sometimes thirds, if I’m honest).
• Unbelievably Delicious: The combo of crispy edges, moist center, smoky meats, and gooey cheese is pure comfort food bliss.

What makes this recipe stand out? It’s all about the texture: a perfectly crisp crust meets a tender, almost creamy interior thanks to a secret splash of buttermilk. Frying the bacon and sausage first means every bite is packed with flavor—no bland corners here. I also use a bit of creamed corn for extra richness and that classic Southern sweetness. And let’s not forget the cheese—cheddar gives that salty tang that rounds everything out.

This isn’t just good—it’s the kind of recipe that makes you close your eyes and savor. It’s comfort food reimagined: faster, easier, and, honestly, even better than grandma’s (don’t tell her I said that). Perfect for impressing guests without breaking a sweat, or turning a simple Tuesday dinner into something memorable. I’ve tested this on hungry teens, skeptical relatives, and even the pickiest neighbor, and it wins every time.

What Ingredients You Will Need

This crispy Southern loaded cornbread casserole recipe with bacon & sausage uses simple, wholesome ingredients to pack bold flavor and satisfying texture. Most are pantry staples—no need for a special shopping trip. Here’s what you’ll need:

• For the cornbread batter:
  • 1 cup (120g) yellow cornmeal (medium grind for best texture)
  • 1 cup (120g) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup (60g) granulated sugar (optional, for a touch of sweetness)
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk (adds tang and tenderness)
  • 1/2 cup (120ml) whole milk (or use dairy-free milk as needed)
  • 1/4 cup (60g) unsalted butter, melted and cooled
  • 1 (15oz/425g) can creamed corn (for extra moisture and sweetness)
• For the loaded filling:
  • 6 slices thick-cut bacon, chopped
  • 8oz (225g) breakfast sausage, crumbled (pork or turkey)
  • 1 cup (150g) sharp cheddar cheese, shredded (I recommend Cabot or Tillamook for best flavor)
  • 1/2 cup (80g) green onions, thinly sliced
  • 1 jalapeño, seeded and diced (optional, for a kick)
  • 1/2 cup (70g) red bell pepper, diced (adds color and sweetness)
• For the crispy topping:
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup (60g) panko breadcrumbs (for crunch—use gluten-free if needed)
  • 1/4 cup (30g) extra cheddar cheese, shredded

If you need substitutions: swap almond flour for gluten-free, use turkey bacon and chicken sausage for a lighter version, or omit jalapeño for a milder casserole. In summer, fresh corn off the cob works wonders instead of canned. Trust me, I’ve tried every combo—this recipe is forgiving!

Equipment Needed

You don’t need a fancy kitchen for this crispy Southern loaded cornbread casserole recipe with bacon & sausage. Here’s what I use every time:

• Large skillet (cast iron preferred for extra crustiness; nonstick works too)
• Mixing bowls (one large, one medium)
• Whisk (for lump-free batter)
• Wooden spoon or spatula (for folding in all the goodies)
• Measuring cups and spoons (accuracy matters!)
• 9×13-inch (23x33cm) baking dish (glass or ceramic; I swear by Pyrex for even baking)
• Grater (for fresh cheese—skip the pre-shredded if you can)
• Paper towels (for draining bacon)

Don’t have a cast iron skillet? No problem—your favorite frying pan will do. If you’re short on mixing bowls, I sometimes use a big saucepan (not ideal, but it works in a pinch). Just keep your dish well-greased for that crispy bottom. For budget-friendly options, thrift stores and garage sales are gold mines for baking dishes and cast iron. And always dry your cast iron thoroughly after washing—it’ll last a lifetime.

Preparation Method

1. Preheat your oven: Set oven to 400°F (200°C). Grease a 9×13-inch (23x33cm) baking dish with butter or cooking spray. This ensures the cornbread won’t stick and helps form a crispy crust.
2. Cook the bacon and sausage: In a large skillet over medium heat, cook chopped bacon until crispy (about 6-8 minutes). Remove with a slotted spoon and drain on paper towels. In the same skillet, add crumbled sausage and cook until browned (about 5-7 minutes). Stir often to avoid burning. Drain excess fat if needed. Set aside both meats.
3. Mix dry ingredients: In a large mixing bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar. Make sure there are no lumps—this is key for a light, fluffy texture.
4. Combine wet ingredients: In a medium bowl, beat eggs. Add buttermilk, milk, melted butter, and creamed corn. Whisk until smooth and well combined. The batter should look pale and glossy.
5. Make the cornbread batter: Pour wet ingredients into dry. Gently mix with a wooden spoon until just combined—don’t overmix, or your cornbread will get tough. The batter will be thick but pourable.
6. Fold in the loaded filling: Add cooked bacon, sausage, shredded cheddar, sliced green onions, diced jalapeño, and bell pepper. Stir to evenly distribute. The mixture will be chunky and colorful.
7. Pour into baking dish: Transfer batter to the prepared dish. Use a spatula to even out the top. If you see pockets of cheese or bacon poking through, that’s a good sign!
8. Prepare the crispy topping: In a small bowl, combine melted butter, panko breadcrumbs, and extra cheddar. Sprinkle evenly over the casserole—this will create that signature crackly crust.
9. Bake: Place dish in the center of the oven. Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. The edges should pull away slightly from the pan.
10. Cool slightly and serve: Let casserole rest for 10 minutes before slicing. This helps the filling set and keeps the pieces neat. Serve warm for best flavor and texture.

If your casserole looks too pale after 30 minutes, broil for 2-3 minutes (watch closely!). For a softer crust, reduce baking time by 3-4 minutes. If the center sinks, it means it’s underbaked—pop it back in for another 5 minutes. I’ve learned the hard way: always check with a toothpick and trust your nose—the smell of toasted corn and bacon means it’s close to done!

Cooking Tips & Techniques

Making the best crispy Southern loaded cornbread casserole with bacon & sausage comes down to a few tried-and-true tricks (learnt from more than one kitchen mishap, believe me):

• Crispy bacon is a must: Don’t rush the bacon—let it get golden and crunchy. Limp bacon just doesn’t have the same impact.
• Drain meats well: Too much grease makes the casserole dense. I always blot bacon and sausage on paper towels before mixing in.
• Don’t overmix the batter: Stir only until dry spots disappear—overmixing leads to heavy, chewy cornbread.
• Bake on the middle rack: This ensures even cooking and a perfectly crisp crust (top and bottom).
• Use fresh cheese: Pre-shredded cheese has additives that mess with the melt and flavor. Grate your own if possible.
• Multitasking tip: While the meats cook, measure your dry ingredients and prep veggies. Keeps things moving and saves time.
• Troubleshooting: If your casserole is too dry, add an extra splash of milk next time. If it’s too moist, bake a few minutes longer—cornbread is forgiving but watch for that golden crust as your cue.
• Consistency matters: The batter should be thick, not runny. If it seems too loose, sprinkle in a tablespoon of flour.

I’ve had batches come out a little flat (forgot the baking powder—oops), and even burned the top once by forgetting to set the timer. Learn from my mistakes: set those timers, check your oven’s hot spots, and don’t be afraid to tweak the seasonings to your taste.

Variations & Adaptations

This crispy Southern loaded cornbread casserole recipe with bacon & sausage is endlessly adaptable. Here are some of my favorite twists:

• Gluten-free: Swap all-purpose flour with a gluten-free blend (like Bob’s Red Mill) and use gluten-free panko for the topping.
• Vegetarian version: Omit bacon and sausage. Add sautéed mushrooms, zucchini, or black beans for hearty texture and flavor.
• Spicy Southwest: Stir in 1/2 cup drained canned green chiles, use pepper jack cheese instead of cheddar, and top with fresh cilantro after baking.
• Breakfast casserole: Add 1 cup cooked hash browns into the batter for a true breakfast vibe.
• Lighter option: Use turkey bacon and chicken sausage, reduce cheese by half, and add extra bell peppers.

Cooking methods? You can bake this in muffin tins for individual servings—just reduce bake time to 15-18 minutes. For a skillet version, use your largest oven-safe skillet and watch closely for doneness. Allergens? Skip the cheese for a dairy-free version, or use coconut yogurt instead of buttermilk. My personal favorite: swapping jalapeño for roasted poblano peppers—smoky, not too hot, and super flavorful.

Serving & Storage Suggestions

This crispy Southern loaded cornbread casserole with bacon & sausage tastes best served warm, straight from the oven. Slice into generous squares and plate with a sprinkle of fresh green onions for color. For brunch, pair with scrambled eggs and fruit salad. For dinner, serve alongside barbecue chicken, collard greens, or a simple green salad with vinaigrette.

If you have leftovers (rare in my house!), let the casserole cool completely before covering. Store in the refrigerator for up to 4 days. To freeze, wrap tightly in foil and freeze for up to 2 months. Reheat individual portions in the microwave or, for best results, warm in a 350°F (175°C) oven for 10-12 minutes. The flavors deepen as it sits—sometimes even better the next day! Just don’t skip the crispy topping; it holds up surprisingly well after reheating.

Nutritional Information & Benefits

Here’s an approximate breakdown per serving (based on 10 servings):

• Calories: 370
• Protein: 15g
• Fat: 22g
• Carbohydrates: 28g
• Fiber: 2g
• Sugar: 7g

Key health benefits? Cornmeal is a good source of fiber and B vitamins. Bacon and sausage provide protein and iron, while cheddar adds calcium. You can make this gluten-free or low-carb with simple swaps. Allergens: contains dairy, eggs, and wheat (unless adapted). Personally, I love knowing one slice packs protein and flavor—keeps me full and happy for hours.

Conclusion

If you’re craving a dish that brings together the best of Southern comfort—crispy crust, smoky bacon, juicy sausage, and sweet corn—this casserole is for you. It’s the kind of recipe you’ll want to make again and again, tweaking it each time to suit your family’s tastes. I love how flexible and forgiving it is, and how it always draws a crowd (even the picky eaters!).

Go ahead—add your own twist, swap in different veggies, or dial up the spice. Cooking is all about making it yours. If you try this crispy Southern loaded cornbread casserole with bacon & sausage, let me know in the comments below! Share your photos, your swaps, and your kitchen stories. This recipe warms hearts and fills bellies—bookmark it, pin it, and pass it on.

Here’s to good food, good company, and casseroles that never disappoint!

Frequently Asked Questions

How do I keep my cornbread casserole from getting soggy?

Make sure to drain the bacon and sausage well before mixing them in. If using creamed corn, stick to the amount listed—too much moisture can make it dense.

Can I prepare this casserole ahead of time?

Yes! Assemble everything except the crispy topping, cover, and refrigerate overnight. Add the topping and bake fresh when you’re ready.

What’s the best cheese to use for this recipe?

Sharp cheddar is my go-to for bold flavor and great melt. You can also use pepper jack or a blend for extra kick.

Can I freeze the casserole?

Absolutely. Cool completely, wrap tightly, and freeze up to 2 months. Thaw in the fridge and reheat in the oven for best results.

How spicy is this casserole?

With jalapeño, it’s mild to medium. For less heat, omit the jalapeño or use bell pepper instead. For more, add extra diced chilies!

Print