This recipe is sponsored by Old Croc Cheese.
I don’t know about you all, but I am so excited for Friendsgiving this Saturday night. I used to go to one every year, but last year I missed it so I am that much more excited! The best part about Friendsgiving is being able to play around with the classic Thanksgiving foods that you wouldn’t dare mess with on actual Thanksgiving. Like this cornbread stuffed with sausage and jalapeno. The flavors in this are just so deep and savory with just enough spicy sweetness to keep you coming back for another bite! Old Croc Sharp Cheddar is so flavorful that it really stands out in the dish and doesn’t just get lost like most other cheese would. Make sure you scroll to the bottom to check out the recipe video!
Cook the sausage so you have everything ready to go when it is time to build the calzones.
Cornbread is one of the easiest breads to make, but if you want to cheat feel free to do this with a mix instead. I won’t tell!
One of the keys to this recipe is heating up the pan first so that the cornbread starts cooking the second it hits and develops a nice brown crust.
Get all the fillings in there and get it right back into the oven.
You could eat these right out of the same skillet you cook them in, but I prefer to flip them out and serve them on a plate.
LOTS of butter and honey please.
Cheesy Sausage and Jalapeno Cornbread Calzone
- 1 cup flour
- 1/2 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1/4 cup melted butter
- 2 eggs
- 1/4 cup juice from pickled jalapenos
- 1/4 cup honey
- 1 cup cooked Italian sausage
- 1/2 cup diced pickled jalapenos
- 7 ounces Old Croc Sharp Cheddar shredded
- This recipe makes 1 larger cornbread calzone, or up to 3 smaller ones, depending on the size of your cast iron skillets.
- Put the skillets in the oven on a baking sheet and set it to 425 to preheat.
- Mix the flour, cornmeal, baking powder, and baking soda in a bowl and add salt. Stir to combine
- Mix the buttermilk, butter, eggs, jalapeno juice, and honey in a measuring cup and stir well.
- Pour the wet ingredients into the dry and mix until combined.
- Remove the skillets from the oven and spray with nonstick spray.
- Pour in some of the cornbread batter, then add cheese, sausage, jalapenos, and more cheese. Press the mixture to help it sink into the cornbread. Cover with more cornbread batter.
- Return the pan to the oven and cook for about 17 – 20 minutes, depending on the size of your skillets. The breads are done when they are starting to brown on top and feel firm to the touch.
- To serve, first run a knife around the outside of the pan to loosen the edges, then flip the calzone out onto a plate. Top with butter and honey and serve.