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Cornbread Sausage Balls

Lodge Cast Iron | April 1, 2024

Meet one of the South’s most beloved party foods and a welcome guest at weddings, holidays, and baby showers. For our April 2024 Recipe of the Month, we took the traditional Sausage Ball and added our homegrown Skillet Cornbread Mix for a savory, herby, and sausage-y appetizer that is reason enough to collect with our favorite folks. Serve it with a kicky Maple Chili Dipping Sauce that brings something totally new to the party.

Prep Time
15 minutes
Cook Time
20-25 minutes
Cook it With Our
Cornbread Sausage Balls


Sausage Balls

1 pound ground, mild breakfast sausage
2 cups leftover baked cornbread (or ¼ pan of  True Southern Skillet Cornbread), crumbled
2 cups sharp cheddar cheese, shredded
½ cup green onion, finely chopped
½ cup whole milk
1 teaspoon dried sage
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon pepper

Maple Chili Dipping Sauce

½ cup Duke’s mayonnaise
1 tablespoon chili crisp
2 tablespoons maple syrup
1 teaspoon lime juice
Salt to taste


  1. Preheat the oven to 375° F; grease a cast iron baking pan.
  2. In a large mixing bowl, combine the sausage, crumbled cornbread, shredded cheddar cheese, chopped green onions, milk, sage, garlic powder, cayenne, salt, and pepper. Mix well.
  3. Using a cookie scoop or your hands, shape the mixture into bite-sized balls, about 1 to 1.5 inches in diameter, and place them on the greased baking pan.
  4. Bake in the preheated oven for 20-25 minutes.
  5. While the sausage balls are baking, make the Maple Chili Dipping Sauce by combining all ingredients and mixing well. Refrigerate until ready to serve.
  6. Once the sausage balls are golden and cooked through, remove from the oven and let cool for a few minutes before serving alongside dipping sauce.
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Contributed By: Lodge Cast Iron

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