Jalapeno, Maple And Sausage Skillet Cornbread

by Rachel Schaffer

You’ve never had cornbread like this. Our cornbread could be classified as a main dish rather than a side dish. This will stick to you on the cold weather nights. The addition of hot Italian sausage, jalapeno peppers and jalapeno cheese brings this to a whole new level. It may sound strange to add maple syrup, but it balances our the spicy ingredients in the dish. You can also make it without the maple syrup. Your friends and family will never ask for plain cornbread again. We prefer baking our cornbread in a cast iron skillet. This way, the sides are crispier. It also melts the cheese more throughly and gives the cornbread a soft fluffy texture. You can eat it for breakfast, lunch, dinner or even as a snack. For an extra hearty meal, serve it with homemade chili. According to Maya Angelou “the best comfort food will always be greens, cornbread and fried chicken”.


  • 3 pieces of Uncle John’s Pride Hot Sausage
  • 2 jalapeno peppers (should be about ½ cup when cut up), de-seeded and diced
  • 1 cup jalapeno Monterey jack cheese, finely shredded
  • 1 cup yellow cornmeal
  • ½ teaspoon salt
  • 1 cup all-purpose flour (we recommend White Lily flour)
  • 1 teaspoon baking soda
  • ½ cup maple syrup
  • 1 teaspoon baking powder
  • 1 cup whole milk
  • 2 tablespoons butter
  • 1 large egg


  1. Start by preheating your oven to 400 degrees. On medium high heat, melt 1 tablespoon of butter in a 10 inch cast iron skillet. When the butter is melted, saute the 3 pieces of Uncle John’s Pride Hot Sausage. Fry the sausages until the edges are brown and they are cooked though. When it is fully cooked, place sausages on a plate with a paper towel. This will help soak up the excess fat before you add it to your cornbread. Once the sausage has cooled, dice into small pieces.
  2. In a large bowl, whisk together the all-purpose flour, yellow cornmeal, baking soda, baking powder and salt. Slowly mix in the whole milk, maple syrup and egg until the ingredients are just combined. If you choose not to add the maple syrup, just add the other ingredients in this step. Fold in most of the Monterey Jack cheese, diced jalapeno and sausage. Keep the the side a small amount of each of these ingredients. Your cornbread batter will be thick after the addition of these ingredients.
  3. Using the same cast iron skillet as in the first step, melt the other tablespoon of butter over medium high heat. As the butter is melting, be sure to to swirl the pan so it coats the entire bottom surface. Once coated, remove the skillet from the heat. Pour the cornbread batter into the hot skillet. Sprinkle the top evenly with the reserved Monterey Jack cheese, diced jalapeno and hot sausage. Bake in the 400 degree oven for 20-25 minutes. You will know its done with the top is golden-brown and a wooden toothpick inserted into the center comes out clean. Let your cornbread cool for about 10 minutes. Slice into pieces and serve with warm butter on top.

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