Conecuh Sausage Cornbread Recipe

  • Servings : 8-10
  • Prep Time : 20m
  • Cook Time : 20m
  • Ready In : 45m


Conecuh Sausage… Be still my heart!

We had a coworker tell us recently that he’d never had them…

The phones stopped ringing…we all stared with our mouths open…

I believe a few people fainted…

Bless his heart … He’s from Virginia..:))

the next day, we brought in a breakfast spread complete with

biscuits, gravy, grits and Conecuh Sausage …

he said he loved it all but I think he was

frightened to say anything else!

Now we’ve added these amazing sausage

to our cornbread making it a great side

for a bowl of soup or just a meal in itself!


  • 1/2 lb Conecuh Sausage cooked and chopped
  • 2 cups cornbread mix--I used White Lilly
  • 1 1/2 cups buttermilk
  • 1/4 cup oil
  • 1 egg
  • 2 TBSP sugar
  • 1 1/2 cups shredded cheddar cheese
  • 1/3 cup chopped green onion


Step 1

Preheat your oven to 425 degrees.

Step 2

Spay your skillet with nonstick spray and pour the 1/8 cup oil in it.

Step 3

Set skillet in oven for 5-7 minutes to heat up.

Step 4

In a large bowl mix all the cornbread ingredients.

Step 5

Pour your batter into the hot skillet.

Step 6

Bake on 425 degrees for 20-25 minutes.



The beginning of something beautiful!


Fry up about 1/2 pound for the cornbread and 1/2 lb for snacking on 😉

When done, set aside to cool…


In a large bowl, mix the cornmeal mix, eggs, buttermilk,

green onions, cheese, oil…


Then chop up the 1/2 lb sausage you fried and add to the batter…

In your 9 inch cast iron skillet, pour 1/8 cup oil

and place skillet in 425 degree oven for about 5-7 minutes…

Remove and pour batter into hot skillet…

Return to oven and bake 20-25 minutes

until cornbread is lightly browned…



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