Maple Sausage Corn Bread Pudding

This delicious spin on traditional cornbread pudding is made even more special when you add savory Jimmy Dean® Maple Pork Sausage.

Maple Sausage Corn Bread Pudding

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Prep Time:1 hour 15 minutes
Cook Time:1 hour


  • 1 pkg. (8.5 ounces) corn muffin mix
  • 1 tablespoon butter
  • ¾ cup chopped onion
  • ½ teaspoon chopped fresh thyme (optional)
  • ½ pkg. Jimmy Dean® Premium Pork Maple Roll Sausage, cooked, crumbled, drained
  • ¾ cup frozen whole kernel corn
  • 4 eggs
  • 2 cups half-and-half or whipping cream
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper


  1. Preheat oven to 400°F. Prepare muffin batter according to package directions; pour into lightly greased 8-inch square baking pan. Bake 20-25 minutes or until lightly browned. Cool completely.
  2. Cut cornbread into 1-inch cubes; place in 13x9-inch baking pan. Bake 10-12 minutes or until golden brown. Transfer to lightly greased 2-quart casserole.
  3. Melt butter in large skillet over MEDIUM heat. Add onion and thyme, if desired; cook 4 minutes or until onion is tender, stirring frequently. Spoon over bread cubes; top with sausage and corn.
  4. Beat eggs, half-and-half, salt and pepper in small bowl with wire whisk until well blended; pour over ingredients in casserole. Gently press bread cubes into egg mixture until completely covered. Cover with foil.
  5. Bake 1 hour or until knife inserted in center comes out clean, uncovering after 45 minutes. Let stand 10 minutes before serving.


6 servings (¾ cup each)

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