Smoked Andouille Chicken Sausage and Jalapeño Cornbread Bake


There were a couple packages of Jiffy corn muffin mix in my pantry, as well as a package of Smoked Andouille Chicken sausages in my freezer.

I decided to come up with a “casserole” that would incorporate both of these items last night for dinner. Jalapeños sounded like a good addition to this dish, along with shredded pepper jack cheese, garlic, shallots, and sun-dried tomatoes.

It took two packages of the corn muffin mix to make this casserole. I prepared the mix, per the instructions on the box, in a glass bowl (the box called for 1 egg and 1/3 cup milk … which I doubled since I used two packages). To the combined mix, I added kosher salt, pepper, dried oregano, and red pepper flakes before adding the jalapeños, garlic and sun-dried tomatoes. Next, I incorporated the cooled sausages links (that I had cut into 1 inch pieces) and mixed them in. I then added 1 cup of shredded pepper jack cheese to the mixture and stirred everything together one last time.

Spray an 8 x 10 baking dish with non-stick cooking spray and pour the mixture into the dish.

The oven was preheated to 400 degrees when I placed the dish in to bake. I baked my casserole for 30 minutes, until the top was golden brown.


I served my casserole with a side of broccoli and dinner was ready! This had a nice kick to it, the spices mixed with the andouille sausage and all the other mix-ins came together  just perfectly.


  • 2 packages Jiffy corn muffin mix
  • 2 eggs
  • 2/3 cup milk
  • 2 packages smoked andouille chicken sausages
  • 1 cup shredded pepper jack cheese
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 2 jalapeños, diced (seeds and membrane removed)
  • 2 garlic cloves, minced
  • 2 shallots, minced
  • 1/4 cup sun-dried tomatoes, chopped


  1. Preheat oven to 400 degrees.
  2. Place sausages on a sheet pan and bake for 15 minutes.
  3. In a bowl, mix together corn muffin mix, milk and eggs.
  4. Add salt, pepper, oregano and red pepper flakes, stir together.
  5. Add jalapeños, sun-dried tomatoes, garlic and shallots to bowl and stir.
  6. Cut sausages each into 5 pieces, add to bowl and combine.
  7. Mix shredded cheese into mix.
  8. Spray an 8×10 baking dish with non-stick cooking spray and pour mix into dish.
  9. Bake for 30-35 minutes, until top is golden brown.


Until next time, Kris


Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

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