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Gluten-Free Skillet Cornbread with Breakfast Sausage

Last Updated on March 18, 2022

You can make this sausage cornbread to go with eggs and fruit at brunch, or pair it with potato soup or a big salad for a hearty dinner.  Baking the cornbread in the sausage drippings in your cast iron skillet gives it the best crust.

cornbread sausage

Gluten-Free Skillet Cornbread with Breakfast Sausage

3.31 from 46 votes
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Protein: Pork
Cut: Breakfast Sausage
Diet: Gluten Free
Course: Breakfast, Brunch
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 people


  • 1 pkg ButcherBox Breakfast Sausage
  • c medium-ground cornmeal
  • ¾ c gluten-free baking flour
  • ¼ c brown sugar
  • 1 tsp kosher salt
  • 3 tsp baking powder
  • 1⅓ c milk
  • 2 eggs beaten, room temperature
  • 8 Tbsp butter melted


  • Preheat 10” cast-iron skillet on medium heat. Crumble breakfast sausage into skillet and sauté for 3-4 minutes, or until evenly browned. With a slotted spoon remove sausage from skillet and set aside to cool to room temperature.
  • Preheat oven to 375°F. Place the same skillet used to cook sausage in the oven to preheat. Keep any fat drippings from sausage in skillet, this will add more flavor to your cornbread.
  • While oven and skillet are preheating, mix cornmeal, flour, salt, baking powder and sugar in a large bowl.
  • Whisk in milk, eggs and 7 Tbsp of butter until well blended. Add cooked breakfast sausage and stir to combine.
  • Remove skillet from oven and grease with remaining 1 Tbsp of butter.
  • Pour batter into skillet and bake for 25-30 minutes, or until toothpick inserted into center comes out clean.
  • Let cornbread cool for 10 minutes before slicing. Serve with your favorite maple syrup!
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