Sausage and Pepper Upside-Down Cornbread

upside down cornbread with enchilada sauce
Who can resist crusty cornbread baked over a hidden layer of spicy sausage and peppers? Flip it out of the pan and serve it upside down for a memorable meal.

upside down cornbread top down

I like to use hot pork sausage and three colors of peppers for added color. Although you could use a mix or your own cornbread recipe, our favorite comes from the back of Lamb’s Stone Ground Corn Meal package. The sturdy texture makes it perfect for this recipe.

upside down cornbread with beans

Try serving Upside-down Cornbread with a pot of pinto beans. Tastes fabulous crumbled into the beans and juice. OR pour canned or homemade enchilada sauce over it. A cheese sauce or queso would also be tasty. You might prefer it plain but we (the condiment family) like it best with a sauce.

upside down cornbread storyboard_edited-1

Pour cornbread batter on top of meat, veggies, and cheese.


flipping cornbread

Carefully flip cornbread over resulting in the meat layer on top.

Sausage and Pepper Upside-Down Cornbread
Recipe type: Entree
Serves: 5-6
Cornbread baked over layer of hot sausage and peppers
  • 1 pound Hot sausage
  • ½ cup chopped onion
  • ½ green bell pepper, diced
  • ½ red bell pepper, diced
  • ½ yellow or orange bell pepper, diced
  • 1 cup grated Cheddar cheese
  • 1 recipe Southern Cornbread (see below)
  1. Lightly brown sausage in 10-inch skillet. It will get browner in the oven so don't go too brown now.
  2. Add onion and peppers to skillet and cook until tender.
  3. Sprinkle shredded cheese over meat mixture.
  4. Pour cornbread batter on top. Bake in 450 degree F oven for 25 minutes or until golden brown.
  5. Place serving plate over the top of skillet. Carefully flip cornbread over resulting in the meat layer on top.

Southern Cornbread

cornbread storyboard

My favorite scratch cornbread recipe uses stone-ground cornmeal.


Southern Cornbread
Recipe type: Quick Bread
My favorite cornbread uses stone-ground cornmeal.
  • 1 cup stone ground corn meal (yellow or white)
  • 1 cup flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 2 tablespoons sugar
  • 1 egg
  • 1 cup milk (1/2 milk + ½ water)
  • ¼ cup oil or bacon drippings (heat in baking pan until piping hot)
  1. Combine dry ingredients in medium bowl.
  2. Add beaten egg and milk
  3. Pour hot oil into batter and stir briefly. Pour batter into 8 or 9-inch pan depending on how thin you like your cornbread.
  4. Bake in 450 degree oven for 25 minutes.

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{ 12 comments… read them below or add one }

Sheila Olson July 22, 2011 at 2:15 pm

I am making this for my husband for supper tonight. I found your website last weekend and lost a couple hours looking at recipes, reading and exploring. Thank you so much for sharing! I am a beginner blogger and hope to someday share my passions for life in such an entertaining way 🙂


Paula July 24, 2011 at 10:51 pm

Sheila, I don’t see a link to your blog. Be sure to let me know when you start it as I would love to come visit.


Sadie July 11, 2010 at 10:03 pm

I made this tonight and it was absolutely delicious! I used Jiffy cornbread mix instead of the homemade one but it still turned out delicious. The flavor is great but I highly recommend pouring syrup over it before eating which makes it that much more addicting.


Romaine July 11, 2010 at 10:13 pm

Syrup?? Wow, my husband would go crazy for that combination. Glad it turned out good for you.


Lori @ "Michigan Momma" April 29, 2010 at 5:19 pm

It looks fantastic!! I’m wondering what is the red sauce in the first picture? I would want some type of sauciness factor…..;)



Linda April 27, 2010 at 3:03 pm

I came here looking for cookies, and found this yummy looking dish. Now I know what I’m making for dinner later this week.


Flourchild April 27, 2010 at 9:49 am

Yum what a great looking meal. I love cornbread!


Amanda April 27, 2010 at 9:22 am

This looks awesome!!! I will be making this soon. I would like to know how you cook your pinto beans, in the crockpot all day or simmering on the stove? I am looking for an easy way…..


Chaya April 27, 2010 at 6:38 am

This is an irresistable dish. I love cornbread and corn muffins and either meat or cheese enhances it beautifully.


mike April 27, 2010 at 2:08 am

Making a note to make this weekend. What a great dish! I love pork – and now have a reason to buy some. I also love cornbread, but rarely make it – except for that one dismal moment last month when I made muffins from the Jiffy boxed cornbread mix. Let’s just try to forget that happened…. This is a great, unique dish!!!


pamela April 26, 2010 at 7:45 pm

Wow…that looks really good. Such a neat idea.


Kayte April 26, 2010 at 8:50 am

My guys love spicy sausage and I can never think of much to do with it, so here’s an idea I can steal…thank you! Looks very nice.


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