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Cornbread-Crusted One-Skillet Sausage Pie

Cornbread-crusted one-skillet sausage pie
Nathan Congleton / TODAY


  • 2 teaspoons olive oil
  • 1 pound Italian sausage links (hot, sweet or a combination of both)
  • 1 large red onion, peeled and thinly sliced
  • 3 cloves garlic, peeled and minced
  • 1 bunch kale, rib removed and coarsely chopped
  • Kosher salt and freshly ground black pepper
  • 1 box Jiffy corn muffin mix
  • ½ cup grated parmesan
  • 1/3 cup milk
  • 1 large egg
  • Chef notes

    Sausage and kale are cooked together and baked with a cornbread topping for a comforting, family-friendly one-skillet meal. This is how you get dinner on the table fast  — without making a huge mess in the kitchen!


    Heat oven to 400°F.

    In a large cast iron skillet, heat the oil over medium heat. Add the sausage and cook until brown on all sides, rotating as necessary. Transfer sausages to a cutting board and slice, crosswise on a diagonal into 1-inch-thick slices.

    In the same skillet, add the onions and cook, stirring occasionally for about 4 minutes. Add the garlic and the kale, season with salt and pepper. Continue to cook until the kale begins to wilt, about 2 minutes. Remove from heat and add the sausage pieces back into skillet and toss with the vegetables.

    Prepare the cornbread topping: in a mixing bowl, whisk together the corn muffin mix, parmesan and season with pepper. Whisk together the milk and the egg then add to the dry ingredients. Stir all to combine. Spread the corn muffin batter over the sausage mixture. Bake until golden brown, about 15 to 20 minutes.