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Cornbread Stuffing Recipe

Cornbread Stuffing recipe


This is a yummy side dish made with crumbly cornbread, spicy sausage, and sweet corn. It's mixed with eggs and cheese, then baked until golden. It's perfect for a family dinner!


1 pound spicy bulk pork sausage
8 green onions, sliced, with white and green parts separated
2 cups frozen whole kernel corn, thawed and drained
1 can (10 1/2 ounces) condensed cream of chicken soup
2 large eggs
1/4 cup whole milk
1 package (8 1/2 ounces) corn muffin mix
1 cup shredded sharp cheddar cheese


Preheat the oven to 350°F (175°C).
In a 10-inch cast iron skillet or other oven-proof skillet, cook the sausage and white parts of the green onions over medium-high heat until the sausage is well browned, stirring often to separate meat.
Add the corn and the white bottoms of the green onions to the sausage mixture and cook for 5 minutes, then remove the skillet from the heat.
In a large bowl, beat together the condensed cream of chicken soup, eggs, and milk.
Stir in the corn muffin mix just until combined, then fold in the shredded cheddar cheese.
Add the cornbread mixture to the sausage mixture in the skillet and stir to combine.
Bake in the preheated oven for 35 minutes or until the stuffing is golden and set.
Garnish with the sliced green parts of the green onions before serving.

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