Smoked Andouille Chicken Sausage and Jalapeño Cornbread Bake

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Ingredients

  • 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

Directions

  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.

Enjoy!

Until next time, Kris