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Gluten-Free Skillet Cornbread with Breakfast Sausage

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

3.25 from 28 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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