Lunch: Sausage, Pepper and Cornbread Skillet Pie

Recipe by Woman's Day Kitchen 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.

Ingredients

2 tsp. olive oil
1 lb. Italian sausage links
2 large red bell peppers
1 large onion
3 clove garlic
1 bunch Swiss chard, stems discarded
Kosher salt and pepper
1 box corn muffin mix
1/2 c. grated Parmesan (2 oz)
1/3 c. milk
1 large egg

Instructions

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.
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.
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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