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Sausage & Onion Cornbread


  • 1 cup yellow self-rising cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 5 tablespoons butter
  • 1 cup finely chopped onion
  • 1 large egg 1 cup buttermilk, or use light sour cream or plain yogurt
  • 8 ounces bulk sausage


  • Preheat oven to 350°.
  • In a medium bowl, combine cornmeal, flour, sugar, baking powder, salt, and soda.
  • Using a pastry blender or 2 knives, cut in the butter until mixture resembles coarse crumbs.
  • In another bowl, whisk together the egg and buttermilk until well blended. Add to the cornmeal mixture and stir just until dry ingredients are thoroughly moistened.
  • Heat a 10-inch cast iron over high heat; crumble sausage into it. Brown sausage for about 2 minutes to render some of the fat.
  • Add the onion to the skillet. Cook, stirring constantly, until sausage is browned and onion is tender. Remove from heat.
  • Spread sausage and onion out to evenly cover bottom of skillet. Spoon cornmeal batter evenly over the sausage and onion mixture and carefully spread out.
  • Bake for 25 to 30 minutes, until golden brown and firm.
  • Using a knife, carefully loosen around the edge of skillet then immediately invert onto a serving plate.
  • Cut into wedges. Serve hot. Serves 8.