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Cornbread & Sausage Stuffing

From Lynne Wilson

Preheat oven to 425°F



1 cup yellow cornmeal
1 cup flour
4 tsp. baking powder
2 tsp. poultry seasoning
½ tsp. salt
1 cup milk
1 egg
⅓ cup oil


6 Tbsp. butter or margarine
1 cup onion, chopped
¾ cup celery, chopped
2 cups mushroom, sliced
½ lb. sausage meat, cooked and drained
1 cup chicken broth
salt and pepper to taste



Combine the cornmeal, flour, baking powder, poultry seasoning, and salt in a mixing bowl. Beat in the milk, egg, and oil with an electric mixer or spoon until smooth. Pour into the prepared pan and bake at 425°F for approximately 20 minutes or until done. Cool the cornbread before proceeding with the stuffing.


Crumble the cooled cornbread into small pieces and place them in a large mixing bowl. Set aside.

Melt the butter in a large frying pan over medium heat and add the onion, celery, and mushrooms. Sauté the vegetables until they soften and add them to the cornbread crumbs. Add the cooked sausage meat and mix. Stir in the broth and season to taste.