No Name Sausage, Cornbread & Beans
A coworker told me about this recipe a while back. I have made it three times since. It's another quick, easy, and cheap dish. Unfortunately, it has no name. Maybe you will come up with something clever if you add it to your Keeper Recipes. Just a note...the recipe calls for Jiffy cornbread mix, and that is what I use. The sweetness of the cornbread goes well with the sausage, but if you hate sweet cornbread, I think you could top it with regular cornbread.
A coworker told me about this recipe a while back. I have made it three times since. It's another quick, easy, and cheap dish. Unfortunately, it has no name. Maybe you will come up with something clever if you add it to your Keeper Recipes. Just a note...the recipe calls for Jiffy cornbread mix, and that is what I use. The sweetness of the cornbread goes well with the sausage, but if you hate sweet cornbread, I think you could top it with regular cornbread.
- Carbohydrate 0.3388 g
- Cholesterol 186.12 mg
- Fat 4.3736 g
- Fiber 0 g
- Protein 5.5352 g
- Saturated Fat 1.36356 g
- Serving Size 1 1 Recipe (119g)
- Sodium 61.6 mg
- Sugar 0.3388 g
- Trans Fat 0.73348 g
- Calories 63 calories
Step-by-step
- Preheat oven to 425.
- Brown sausage, breaking it up as at cooks.
- When sausage is done, put it in the bottom of a square baking dish (9×9 or similar)
- Pour beans evenly over sausage.
- Prepare Jify mix according to box directions.
- Pour cornbread mix over bean/sausage mix.
- Bake for 25 minutes
Ground sausage provides the foundational savory depth for this casserole, releasing rendering fat that seasons the baking dish and keeps the bean layer moist during high-heat baking. Brown the meat thoroughly in a skillet over medium-high heat, breaking apart large clumps into uniform crumbles to ensure even distribution across the 9x9-inch baking dish. Drain excess grease only if pooling heavily, leaving a light coating to maintain moisture. Undercooking the sausage at this initial stage leaves a rubbery texture that fails to soften further in the oven.
Preheating the oven to 425 degrees Fahrenheit is critical for achieving proper chemical leavening and crust development in the batter. Mix the cornbread blend with milk and egg just until incorporated, avoiding overbeating which develops excess gluten and yields a tough, rubbery crumb. Pour the batter evenly over the drained pinto, kidney, or black beans to create a complete insulating layer. Uneven pouring leaves bean pockets exposed, causing them to dry out and harden prematurely under the intense dry heat.
Bake the casserole for exactly 25 minutes until the corn topping turns golden brown and a wooden toothpick inserted into the center emerges clean. Standard sweet corn mixes contrast sharply with the salty, spiced pork profile, but unsweetened varieties function equally well if balanced with a pinch of salt in the batter. Let the finished dish rest for 10 minutes before slicing to allow the starches to set and prevent the layers from crumbling apart upon serving. Store leftovers covered in the refrigerator for up to three days, reheating individual portions in a 350-degree oven to restore the crisp top crust.
Casseroles combining preserved meats, dried beans, and quick-bread toppings trace their lineage back to pioneer cooking and Depression-era resourcefulness, where shelf-stable pantry staples compensated for a lack of fresh provisions. Modern variations often substitute homemade cornbread batter for boxed mixes, though the ratio of liquid to dry ingredients must remain precise to prevent the bean layer from turning the crumb soggy. Proper drainage of canned legumes prevents excess liquid from interfering with the batter's rise, ensuring a distinct separation between the savory meat and the baked bread.
