Directions:
- Cook sausage in a 2 1/4- to 3-quart ovenproof skillet over medium heat 8 minutes or until browned. Remove sausage from skillet, and drain on paper towels, reserving drippings in skillet. Set sausage aside.
- Cook chicken in hot drippings in skillet over medium-high heat 5 minutes or until brown.
- Return sausage to skillet with chicken. Stir in beans and next 3 ingredients. Bring to a boil.
- Stir together cornbread mix and 2/3 cup water. Pour evenly over hot sausage mixture in skillet.
- Bake at 400° for 30 to 35 minutes or until golden. Let stand 10 minutes before serving.
- Note: For testing purposes only, we used Martha White Buttermilk Cornbread Mix. We also used a Le Creuset 2 1/4-quart (8 1/2-inch-diameter x 3-inch-deep) Saucier Pan at one testing and a hand-me-down 3-quart (10-inch-diameter x 3-inch-deep) cast-iron skillet at another testing. Both skillets worked fine.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 241.82 Kcal (1012 kJ) | ||
| Calories from fat | 124.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.8g | 21% | |
|---|---|---|---|
| Cholesterol | 33.87mg | 11% | |
| Sodium | 498.18mg | 21% | |
| Potassium | 271.38mg | 6% | |
| Total Carbs | 16.69g | 6% | |
| Sugars | 0.29g | 1% | |
| Dietary Fiber | 2.05g | 8% | |
| Protein | 13.23g | 26% | |
| Vitamin C | 2.1mg | 4% | |
| Iron | 1.5mg | 8% | |
| Calcium | 31.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 192.04 Kcal (804 kJ) | ||
| Calories from fat | 98.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.96g | 21% | |
|---|---|---|---|
| Cholesterol | 26.9mg | 11% | |
| Sodium | 395.62mg | 21% | |
| Potassium | 215.51mg | 6% | |
| Total Carbs | 13.25g | 6% | |
| Sugars | 0.23g | 1% | |
| Dietary Fiber | 1.63g | 8% | |
| Protein | 10.5g | 26% | |
| Vitamin C | 1.7mg | 4% | |
| Iron | 1.2mg | 8% | |
| Calcium | 24.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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