Sausage Upside-Down Cornbread
Author: Anita Edge
Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hour 5 mins
Moist, very flavorful, and always a hit at parties.
  • ¾ lb bulk pork sausge
  • ½ cup chopped onion
  • ½ cup diced green chiles
  • 2 tbsp flour
  • 1 6 oz can tomato paste
  • ¼ cup sun-dried tomatoes, finely chopped
  • ¼ tsp salt
  • ½ tsp chili powder
  • ⅛ tsp pepper
  • ½ cup sliced pitted ripe olives
  • 1 cup yellow cornmeal
  • 1 tsp salt
  • ½ tsp baking soda
  • ¾ cup milk
  • ⅓ cup vegetable oil
  • 2 eggs
  • 1 cup creamed corn
  • ½ cup mild diced green chiles
  • 1 cup grated Monterey Jack cheese
  • optional: additional 1 cup grated Monterey Jack cheese
  1. Preheat oven to 375 degrees. Line a 9"x9" baking dish with parchment paper.
  2. Cook sausage, onion, and green chiles in a skillet until sausage is brown; while cooking break the sausage into very small bits to make it easier to cut the bread into pieces to serve.
  3. Stir in flour; then then mix in tomato paste, sun-dried tomatoes, salt, chili powder, and pepper.
  4. Stir in the olives, then spread the mixture in the bottom of the baking dish and set aside.
  5. Optional: If you want it a bit cheesy, spread the additional 1 cup of shredded Monterey Jack over the sausage mixture.
  6. In a bowl, mix cornmeal, salt and soda.
  7. Blend milk and chiles in a blender. Pour milk/chile mixture and oil in with dry ingredients and mix.
  8. Add eggs, corn and cheese and mix well.
  9. Pour over the sausage mixture.
  10. Bake at 350 degrees for 35 minutes or until starting to brown on top and set in the middle.
  11. After removing from oven, let cook, then invert onto a serving dish. If desired, cut into 1½ inch squares to serve.
Recipe by Denver Green Chili at