Tested till perfect Spicy Sausage Corn Bread Cobbler
Spicy Sausage Corn Bread Cobbler
Photography by Ryan Szulc/TC Media

Spicy Sausage Corn Bread Cobbler

It's hard to believe that any dish this simple could taste so good. If you prefer a mild flavour, just substitute mild Italian sausages or kielbasa for the spicy sausages.

By Melanie Stuparyk and The Test Kitchen

Source: Canadian Living Magazine: February 2013

Recipe4 out of 5 based on 25 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 30 minutes
  • Total time 1 hour 15 minutes
  • Portion size 6 to 8


  • 1 tbsp 1tbspolive oil
  • 3 cups 3cupscubed peeled russet potatorusset potatoes, (about 1-1/2 large)
  • 1 1large oniononions, cut in 1/2-inch thick slices
  • 1 lb 1lbspicy Italian sausages, sliced
  • 2 cups 2cupssodium-reduced beef broth
  • 4 cups 4cupschopped stemmed kale

Corn Bread Topping:

  • 1 cup 1cupall-purpose flour
  • 1/2 cup 1/2cupcornmeal
  • 2 tsp 2tspbaking powder
  • 1/2 tsp 1/2tspbaking soda
  • 1/2 tsp 1/2tspsalt
  • 1 cup 1cupbuttermilk
  • 2 tbsp 2tbspbutter, melted
  • 1 1eggeggs
  • 2 cups 2cupsfrozen corn kernels, thawed
To change the number of servings, enter the number, then press "calculate". or reset


In Dutch oven or large ovenproof saucepan, heat oil over medium-high heat; cook potatoes, stirring occasionally, until beginning to brown, about 6 minutes.

Add onion and sausages; cook, stirring occasionally, until onion begins to soften, about 5 minutes.

Stir in broth, scraping up any browned bits; reduce heat, cover and simmer for 10 minutes. Stir in kale.

Corn Bread Topping: Meanwhile, in bowl, whisk together flour, cornmeal, baking powder, baking soda and salt. Whisk together buttermilk, butter and egg; pour over flour mixture. Sprinkle with corn; stir just until combined. Spoon over sausage mixture.

Bake, uncovered, in 400?F (200?C) oven until topping is golden and no longer doughy underneath, about 40 minutes. Let stand for 10 minutes before serving.

Nutritional Information Per each of 8 servings: about

cal 416 pro 17g total fat 20g sat. fat 7g
carb 44g dietary fibre 4g sugar 6g chol 63mg
sodium 900mg potassium 720mg

% RDI:

calcium 14 iron 21 vit A 51 vit C 75
folate 37
This recipe is featured on 20 dinners under 500 calories and 20 dinners under 500 calories - Week 1
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