Sausage, Pepper & Cornbread Skillet Pie Recipe

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.

Recipe Ingredients

Recipe Preparation

    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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