A soft, casserole-style spoonbread with browned sausage, creamed corn, cornmeal, and optional cheddar.

Southern Sausage Creamed Corn Spoonbread

Name: Southern Sausage Creamed Corn Spoonbread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 6 to 8 servings
Ingredients: 1 pound raw pork breakfast sausage; 1 can (15 ounces) creamed corn; 1 cup fine-ground plain cornmeal; 1 cup milk; 2 large eggs; 1 teaspoon baking powder; Up to 1/2 teaspoon salt, to taste; 1/4 cup unsalted butter, melted and cooled; 1 cup shredded cheddar, optional

By Corinne Griffith

October 16, 2026 4 Min Read

Jump to Recipe

Southern sausage creamed corn spoonbread is a soft, savory bake with browned sausage, creamed corn, and a moist cornmeal base. Optional cheddar adds a golden, melted finish.

This quick casserole-style version is served with a spoon. It is not the airy traditional style made with separately whipped egg whites, and it should not be treated like a dry pan of cornbread.

Why This Recipe Works

Creamed corn supplies both kernels and moisture. Fine cornmeal absorbs that liquid more readily than very coarse meal, giving a gentler texture.

Cooking and draining the sausage first keeps excess grease out of the batter. A brief stand for the cornmeal mixture fits neatly into the sausage-cooking time.

Ingredients and Preparation

1 pound raw pork breakfast sausage
1 can (15 ounces) creamed corn
1 cup fine-ground plain cornmeal
1 cup milk
2 large eggs
1 teaspoon baking powder
Up to 1/2 teaspoon salt, to taste
1/4 cup unsalted butter, melted and cooled
1 cup shredded cheddar, optional

Cornmeal: Use plain fine-ground cornmeal. Self-rising meal already contains leavening and salt, so it is not a direct substitute.

Dish size: Choose a dish with room for the batter to expand. A full 2-quart container can be too snug once the sausage and optional cheese are added; a 2 1/2- to 3-quart dish gives more headroom.

How to Make Southern Sausage Creamed Corn Spoonbread

Step 1

Heat oven to 400 degrees F; grease a 2 1/2- to 3-quart baking dish. Mix cornmeal, milk, and creamed corn; stand 10 minutes.

Step 2

Crumble sausage in skillet and cook to 160 degrees F, about 8 to 10 minutes. Drain fat and cool briefly.

Step 3

Whisk eggs into cornmeal mixture with baking powder, salt, and cooled melted butter. Fold in sausage and half optional cheese.

Step 4

Transfer to dish; add remaining cheese. Bake 35 to 45 minutes, longer if needed, until center is set and reaches 165 degrees F. Tent if browning early.

Step 5

Rest 10 minutes and serve by spoon. Center should be moist, not liquid or raw batter.

Tips for the Best Texture

Let the melted butter cool slightly before mixing it with eggs. Hot butter can begin setting egg in small streaks instead of blending smoothly.

Drain sausage well and break it into small crumbles. Large pieces interrupt the soft texture and can make portioning awkward.

Judge the center separately from the cheese. The surface can brown while a deep middle is still liquid; tent and continue baking if necessary.

Timing and Doneness

Allow 35 to 45 minutes in the oven plus the sausage-cooking stage. Dish depth and starting temperature can lengthen that range.

Cook pork sausage to 160 degrees F first, then bake this meat-and-egg casserole to 165 degrees F. The center should hold together softly without loose raw batter.

Serving Ideas and Variations

Serve warm at brunch or with a vegetable side for supper. A tomato salad, green beans, or sauteed greens balances the rich corn base.

Use mild or hot breakfast sausage to change the heat. Omit the cheese if you want the corn and sausage flavors to stand on their own.

For more meals with similar ingredients, try maple sausage hash brown breakfast squares, ham cheddar broccoli cornbread cakes.

Make-Ahead, Storage, and Reheating

Cook and drain the sausage ahead, then chill promptly. Measure dry ingredients separately and mix the batter shortly before baking rather than leaving wet leavening overnight.

Refrigerate cooked portions within 2 hours, or within 1 hour above 90 degrees F. Use shallow containers and keep at 40 degrees F or below. Use within 3 days, sooner when an ingredient was already near the end of its safe storage time. Making a new dish does not reset the age of previously cooked meat or rice.

Reheat leftovers to 165 degrees F in the center, checking more than one spot in a thick portion. Cover loosely in the oven to keep the soft center from drying out. The USDA leftovers guide explains prompt cooling and safe reheating.

For longer storage, freeze cooled individual portions airtight for up to 2 months for quality. Thaw in the refrigerator before reheating. The moist cornmeal texture may become slightly firmer after thawing.

Frequently Asked Questions

Should a toothpick be completely dry?

The center is moist, but it must not contain liquid raw batter; also check 165 degrees F.

Can I use coarse cornmeal?

Fine cornmeal is preferred for the softer texture; coarse meal can remain gritty.

Is the cheese required?

No. It is optional in both the batter and topping.

Can I use turkey sausage?

Yes, cook raw poultry sausage to 165 degrees F before adding it.

Final Serving Notes

Let the dish rest briefly, then spoon warm portions from the pan. A soft set center and fully cooked sausage are the important checks, not a dry cornbread crumb.