Spicy Sausage-Cheddar Cornbread Stuffing (Print Version)
A bold cornbread stuffing with spicy sausage, sharp cheddar, jalapenos, sweet corn, and a golden crisp top.
# Ingredients:
For the cornbread base
01 -
8 cups (about 900 g) day-old cornbread, cut into rough 1-inch cubes
02 -
1 tablespoon unsalted butter, for the baking dish
For the sausage and vegetables
03 -
1 lb (450 g) hot bulk pork sausage
04 -
1 tablespoon olive oil, if needed
05 -
1 medium yellow onion, diced
06 -
3 celery ribs, diced
07 -
2 jalapenos, finely diced, seeds removed for less heat
08 -
1 cup (150 g) frozen corn kernels, thawed and drained
09 -
3 garlic cloves, minced
10 -
1 teaspoon dried rubbed sage
11 -
1/2 teaspoon smoked paprika
12 -
1/2 teaspoon kosher salt, plus more to taste
13 -
1/2 teaspoon black pepper
For binding and finishing
14 -
2 large eggs
15 -
1 3/4 cups (420 ml) low-sodium chicken broth, plus more if needed
16 -
1/2 cup (120 ml) whole milk
17 -
2 cups (225 g) shredded sharp cheddar cheese, divided
18 -
4 scallions, thinly sliced
# Instructions:
01 -
Heat the oven to 300 F. Spread cornbread cubes on a sheet pan and toast for about 20 minutes, turning once, until the edges feel dry but not browned. Raise the oven to 350 F.
02 -
Cook the sausage in a large skillet over medium-high heat for 7-9 minutes, breaking it into crumbles, until browned and cooked through. Transfer to a large mixing bowl.
03 -
If the skillet looks dry, add olive oil. Add onion, celery, jalapenos, and corn. Cook for 6-8 minutes until softened. Stir in garlic, sage, paprika, salt, and pepper for 1 minute.
04 -
In a separate bowl, whisk the eggs, chicken broth, and milk until smooth.
05 -
Add dried cornbread, vegetable mixture, 1 1/2 cups cheddar, and scallions to the sausage. Pour in the broth mixture and fold gently until evenly damp. Add a splash more broth only if dry cubes remain.
06 -
Butter a 9x13-inch baking dish and add the stuffing. Cover with foil and bake at 350 F for 25 minutes.
07 -
Remove the foil, sprinkle with the remaining 1/2 cup cheddar, and bake 15-20 minutes more, until golden and the center reaches 165 F. Rest 10 minutes before serving.
# Notes:
01 -
Dry cornbread gives the stuffing a crisp top and tender center.
02 -
Assembled stuffing can be refrigerated up to 24 hours before baking.
03 -
Bake in a shallow dish for the best browned surface.