Kid-Friendly Supreme Pizza Cornbread Casserole
Serves: 10
  • ½ lb. Ground Sausage
  • 6 ounces Mushrooms
  • ½ Onion, chopped
  • ½ Red Bell Pepper, chopped
  • 4 eggs, lightly beaten
  • 2 (8.5 ounce) boxes cornbread mix
  • 1 cup butter, melted
  • 16 ounces reduced-fat sour cream
  • ½ cup frozen whole kernel corn
  • 1 (14.75 ounce) can cream-style corn
  • A heaping ¼ cup Pepperoni, chopped
  • 1 tbsp. Butter
  • 1 cup shredded Monterey Jack
  • Pizza Sauce, optional for dipping
  1. Place a large cast iron skillet in the oven and preheat to 350F.
  2. While the oven heats up, sauté the ground sausage in a large skillet until fully cooked and crumbly. Remove the crumbles with a slotted spoon and set aside in a bowl. Add mushrooms, onion and bell pepper to the skillet. There should be enough oil leftover from the sausage to cook the veggies in.
  3. Next you'll beat the eggs in a large bowl. Add the cornbread mix, melted butter, sour cream, corn kernels, cream-style corn, pepperoni and mix until well combined.
  4. Remove cast iron skillet with oven mitts. Run a tab of butter around the inner part of the skillet. Carefully pour the cornbread mixture into the pan and sprinkle the top with cheese. Bake for 50 minutes, or until you can place a fork in the middle and it comes out clean. Rest for 15 minutes before slicing.
Recipe by Slice of Jess at