Tia’s Cornbread Stuffing
Sausage Cornbread Stuffing
Yields: 6-8 servings
Prep time: 15 minutes
Total time: 35 minutes
Ingredients:
2 tablespoon olive oil or vegetable oil
1 leek, only white part, chopped and rinsed
1-16oz Jimmy Dean Premium Pork Sausage Roll, Regular
½ teaspoon kosher salt
½ cup parsley leaves, chopped
¼ cup sage leaves, chopped
1 tablespoon (about 10 sprigs) thyme leaves chopped
Cornbread:
1 ½ cups yellow fine cornmeal
½ cup all purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
½ teaspoon black pepper
1 ½ cups buttermilk
1 large egg
½ cup melted butter
¼ cup honey
INSTRUCTIONS:
Preheat 425 oven. Spray a 10 in cast iron pan with cooking spray.
In a non stick skillet on medium heat add oil and leek. Sauté for a few minutes until leek is soft. Add Jimmy Dean sausage and cook for 5–7 minutes until fullybrowned.Season with salt.Turn off heat and stir in herbs. Set aside and let coolslightly while making your batter.
In a large bowl add cornmeal, flour, salt, baking powder and pepper. Whisk until combined. In another bowl, whisk buttermilk, egg, butter and honey until fully mixed. Add to dry ingredients, mix until the batter is fully mixed. Pour batter into greased pan. Top batter in the center with sausage herb mixture. Gently push into batter so it is level, do not cover sausage with batter. Bake 20-25 minutes, until edges of cornbread are golden brown. Use a toothpick and check the center and the side of the cornbread. When it comes out clean without batter, it is done.
