Cornbread Breakfast Casserole with Sausage and Blueberries

Cornbread Breakfast Casserole with Sausage and Blueberries is a deliciously sweet and savory breakfast cornbread recipe that comes together in a "Jiffy" using boxed cornbread mix.

I urge you to keep a few boxes of cornbread mix in your pantry at all times. It can be doctored and dressed to make some of the most delicious meals for breakfast, lunch, and dinner. Like this Chili Mac with a Cornbread Crust, for instance.

The ingredients:

*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.

Ingredient information:

• Pork Breakfast Sausage - I used a bulk one-pound sausage log, but feel free to use individual sausage links if you prefer. Make sure to brown it first before topping it with the cornbread mix.
•  Cornbread Mix - Any brand will work, but I always use Jiffy corn muffin mix. Of course, you can even use homemade cornbread if you wish. The choice is yours.
•  I used 2% milk, but you can use whole milk or even heavy cream for added richness. A non-dairy nut milk will also work, but I suggest using unflavored nut milk instead of vanilla flavored.
• Large eggs are the binder, adding additional moisture to turn the muffin mix into a batter consistency.
•  Sugar - I like my cornbread a little on the sweet side, but this is a personal preference. Feel free to leave the sugar out (or substitute honey) if desired.
•  Salt and Pepper - I always use kosher and freshly cracked black pepper. If using iodized table salt, reduce the amount used slightly, as table salt measures differently than kosher salt.
• Fresh Blueberries - The flavor of blueberries and cornbread pair exceptionally well together. I like using fresh blueberries instead of frozen berries to avoid color bleeding.
•  Butter - Melted butter brushed over the finished cornbread is heaven. Please don't skip this step. I prefer salted butter.
•  Pure Maple Syrup - The maple syrup brushed over the hot cornbread after it comes out of the oven takes this cornbread breakfast casserole to epic heights of flavor.

Kitchen tools and equipment needed:

• mixing bowl
• large, oven safe skillet or cast iron skillet
• slotted spatula
• whisk
• pastry brush
• kitchen timer (optional)
• cooling rack
• oven gloves
• measuring cups and spoons
• offset spatula
• mason jars (for storing fresh berries)
• safety silicone handle for cast iron skillet (optional)

Cornbread for breakfast? What's up with that?

You're missing out if you've never had cornbread for breakfast, especially if you're a cornbread lover.

The flavors of this slightly sweet and savory cornbread breakfast casserole are perfection. Once you try it, I know you'll agree.

Can this Jiffy cornbread breakfast casserole be made in advance?

Yes, it can.

Pop the unbaked cornbread casserole in the refrigerator (covered) for 24 hours if needed.

When ready to bake, remove the casserole from the fridge and allow it to sit at room temperature for at least 30-45 minutes before baking.

Breakfast cornbread add-in and swap-out suggestions:

Shredded cheese (your favorite variety) would be a lovely addition, as would diced jalapeno peppers (add them when browning the sausage). Add the cheese sparingly (no more than a half cup), as adding too much will likely alter the bake time and consistency of the completed cornbread casserole.

Cooked and crumbled bacon would be a delicious substitution for the pork breakfast sausage, or in addition to the sausage, for an extra meaty breakfast.

A pinch or two of red pepper flakes would be yummy when added to the cornbread mix for a little extra heat.

And, in place of the granulated sugar (if you like your cornbread a little on the sweet side), brown sugar, honey, or even additional maple syrup would be delicious!

Can other cornbread mixes be used for this recipe?

You bet.

Use your favorite brand and mix it according to the package directions. Then, you can embellish the mix with whatever add-ins you like. See above.

Can scratch-made cornbread be used in this recipe?

Yes!! If you have a favorite cornbread recipe that you adore, by all means, use it for this recipe.

One of my favorite scratch cornbread recipes is my Pumpkin Cornbread with Sage, and it would be excellent as a topping for this cornbread breakfast casserole.

Can this be baked in a casserole dish?

You bet!

If you don't have an oven-safe skillet or prefer baking in a casserole dish, use a 13 x 9 baking dish (sprayed with cooking spray), layer the cooked sausage, and then top with the cornbread blueberry mixture. Bake as instructed and check for doneness with a toothpick in the cornbread. If the toothpick comes out clean, it's done and ready for the melted butter and maple syrup step.

How many servings does this sausage and cornbread breakfast recipe make?

As written using two boxes of cornbread mix and one pound of pork breakfast sausage, this recipe makes 8 good-sized servings, equaling roughly 1¼ cup per serving.

Excellent hack for storing fresh blueberries

Are you tired of your fresh berries going bad after only a few days stored in the refrigerator? I was too, until I tried this method -

• Wash berries and lay them on a paper towel to dry thoroughly.
•  Once dried, add the berries (this works for any berries) in a glass jar (mason jars are my favorite) with a tightly fitting lid, and refrigerate.
•  The berries will stay fresh for weeks and weeks. It's magic. Try it!

Additional blueberry breakfast recipes:

There is nothing like the fresh and flavorful combination of blueberries and lemon, especially for breakfast. These easy-to-make Blueberry Lemon Scones with Vanilla Lemon Icing are the perfect treat to start any day.

This recipe for Blueberry Peach Pancakes is one I found (and adapted) from a Cooking Light cookbook called "Lighten Up America." We loved this recipe, and so will you, but you don't have to tell your family they're a healthier version. That will be our little secret!

Skip the box mix and make them fresh! These are the best Blueberry Banana Muffins, and they are 100% worth the extra 5 minutes they'll take to make!

These homemade Blueberry Cheese Danish are super buttery, not overly sweet, and loaded with fresh seasonal blueberries. How's that for a great way to start your morning?

And last, but certainly not least, you can never have too many recipes for homemade blueberry muffins, especially when it come to these New York Times Blueberry Muffins.

I sincerely hope you'll enjoy today's jiffy breakfast cornbread as much as I've enjoyed bringing it to you!

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