Grilled Beef Sausage with Jalapeño-Cheddar Cornbread
Juicy grilled beef sausage paired with moist jalapeño-cheddar cornbread, a perfect smoky and spicy combination. This american-inspired bbq & smoked ready in about 50 minutes pairs links beef sausages, cornmeal, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 links beef sausages
- 1 cup cornmeal
- 3/4 cup all-purpose flour
- 1 tbsp baking powder
- 2 tbsp sugar
- 1 tsp salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 cup shredded sharp cheddar cheese
- 2 jalapeños, seeded and diced
- 1 tbsp olive oil
Instructions
- Step 1: Preheat a grill to medium-high heat (about 375°F). Brush 6 beef sausages with 1 tbsp olive oil and grill for 10-12 minutes, turning occasionally until browned and cooked through.
- Step 2: While sausages cook, preheat oven to 400°F. In a large bowl, whisk together 1 cup cornmeal, 3/4 cup all-purpose flour, 1 tbsp baking powder, 2 tbsp sugar, and 1 tsp salt.
- Step 3: In a separate bowl, beat 2 large eggs with 1 cup buttermilk and 1/4 cup melted unsalted butter. Pour wet ingredients into dry and stir until just combined. Fold in 1 cup shredded sharp cheddar cheese and 2 diced jalapeños.
- Step 4: Pour batter into a greased 8-inch square baking pan and bake for 20-25 minutes until golden and a toothpick inserted in the center comes out clean.
- Step 5: Slice the jalapeño-cheddar cornbread and serve alongside the grilled beef sausages for a smoky and spicy meal.
Equipment for this recipe
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Frequently asked questions
How long does Grilled Beef Sausage with Jalapeño-Cheddar Cornbread take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Beef Sausage with Jalapeño-Cheddar Cornbread?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep links beef sausages from drying out.
Can I substitute ingredients in Grilled Beef Sausage with Jalapeño-Cheddar Cornbread?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Beef Sausage with Jalapeño-Cheddar Cornbread for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Beef Sausage with Jalapeño-Cheddar Cornbread?
American bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
