Sausage, Pepper & Cornbread Skillet Pie

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Posted By: MomsDiner
Posted In:  Casseroles
Page Views:  2045 views
Preparation Time:  20 minutes
Cooking Time:  40 minutes
Course: main dish
Cusine: north american


By Woman's Day Kitchen from Woman's Day | April 1, 2011

Add variety to this hearty dish by mixing up what sausage you use: Try Italian for a spicy kick, or add smokiness with andouille or kielbasa. If you’re short on Swiss chard, swap in spinach—just be sure not to overcook it.

2 tsp olive oil

1 lb Italian sausage links

2 large red bell peppers, sliced

1 large onion, sliced

3 cloves garlic, finely chopped

1 bunch Swiss chard, stems discarded, leaves coarsely chopped (about 8 cups)

Kosher salt and pepper

1 8.5-oz box corn muffin mix

1/2 cup grated Parmesan (2 oz)

1/3 cup milk

1 large egg


1. Heat oven to 400°F. Heat the oil in a large cast-iron skillet over medium heat. Add the sausage and cook, turning, until browned on all sides, 3 to 4 minutes. Transfer the sausages to a cutting board and cut into 1-in. pieces.

2. Add the peppers and onion to the skillet and cook, stirring occasionally, for 4 minutes; stir in the garlic. Add the chard, 1/2 tsp salt and 1/4 tsp pepper, and cook until the chard is beginning to wilt, 1 to 2 minutes. Remove from heat and stir in the sausage.

3. Meanwhile, in a bowl, whisk together the corn muffin mix, Parmesan and 1/4 tsp pepper. Add the milk and egg and mix to combine. Spread the batter over the sausage mixture, leaving a 1/2-in. border. Bake until golden brown and a toothpick inserted into the cornbread comes out clean, 15 to 20 minutes.


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