Jerk Sausage Jalapeno Cornbread

Prep Time30 minutes
Cook Time35 minutes


  • 3 Caribbean Passion jerk sausage links
  • 1 ½ cup flour
  • 2 ½ tsp baking powder
  • 1 cup cornmeal
  • ½ tsp baking soda
  • 3 jalapenos (seeds removed)
  • ¼ tsp salt
  • 14 oz can creamed corn
  • 1 cup buttermilk
  • 2 Chippenham Eggs
  • 1 stick salted butter
  • ½ cup onion
  • ¼ to ½ cup brown sugar (For a less sweet more savoury cornbread use ¼ cup sugar if you like a sweet cornbread use ½ cup)


  • Pre heat the oven to 375֯F
  • Melt the butter in a cast iron skillet pour off the butter and set aside to cool.
  • Slice the sausages into bit size chunks.
  • Remove the seeds from the jalapenos and finely chop.
  • Finely chop the onions.
  • In the residual butter, sauté thesausages, once they start to brown add the onions and jalapenos and allow those to soften.
  • Remove from the heat set aside to cool.
  • Reserve 8 to 10 slices of sausage for the top of the cornbread.
  • Blend together the sugar, salt, buttermilk and eggs
  • in a large bowl, sift together, flour, cornmeal, baking powder and baking soda.
  • To the flour mixture, add the creamed corn, milk mixture and cooled melted butter stir to combine
  • Stir in the sauté onion and jalapeno and the sauté jerk sausages.
  • Heat the cast iron skillet until its just starting to get hot.

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