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Crispy Southern Loaded Cornbread Casserole Recipe with Bacon & Sausage

Southern loaded cornbread casserole - featured image
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This comforting Southern casserole features a golden, crispy cornbread crust loaded with smoky bacon, savory sausage, sweet corn, cheddar cheese, and colorful veggies. It’s a crowd-pleasing dish perfect for gatherings, potlucks, or cozy family dinners.

Ingredients

Scale
  • 1 cup yellow cornmeal (medium grind)
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar (optional)
  • 2 large eggs, room temperature
  • 1 cup buttermilk
  • 1/2 cup whole milk (or dairy-free milk)
  • 1/4 cup unsalted butter, melted and cooled
  • 1 (15oz) can creamed corn
  • 6 slices thick-cut bacon, chopped
  • 8oz breakfast sausage, crumbled (pork or turkey)
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup green onions, thinly sliced
  • 1 jalapeño, seeded and diced (optional)
  • 1/2 cup red bell pepper, diced
  • 2 tablespoons unsalted butter, melted (for topping)
  • 1/2 cup panko breadcrumbs (use gluten-free if needed)
  • 1/4 cup extra cheddar cheese, shredded (for topping)

Instructions

  1. Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish with butter or cooking spray.
  2. In a large skillet over medium heat, cook chopped bacon until crispy (6-8 minutes). Remove and drain on paper towels.
  3. In the same skillet, cook crumbled sausage until browned (5-7 minutes). Drain excess fat if needed. Set aside both meats.
  4. In a large mixing bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
  5. In a medium bowl, beat eggs. Add buttermilk, milk, melted butter, and creamed corn. Whisk until smooth.
  6. Pour wet ingredients into dry ingredients. Gently mix with a wooden spoon until just combined.
  7. Fold in cooked bacon, sausage, cheddar cheese, green onions, jalapeño, and bell pepper. Stir to evenly distribute.
  8. Transfer batter to the prepared baking dish and smooth the top.
  9. In a small bowl, combine melted butter, panko breadcrumbs, and extra cheddar cheese. Sprinkle evenly over the casserole.
  10. Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  11. Let casserole rest for 10 minutes before slicing. Serve warm.

Notes

For gluten-free, use gluten-free flour and panko. For vegetarian, omit bacon and sausage and add sautéed mushrooms or black beans. Use fresh corn in summer for extra sweetness. Drain meats well to avoid soggy casserole. Bake on the middle rack for even cooking. Store leftovers in the fridge up to 4 days or freeze up to 2 months.

Nutrition

Keywords: cornbread casserole, southern comfort food, bacon, sausage, cheddar cheese, potluck, brunch, easy casserole, loaded cornbread, crispy topping

Find it online: https://tomyumy.com/crispy-southern-loaded-cornbread-casserole-recipe-with-bacon-and-sausage/