Ingredients
- 3 large eggs
- 1 cup whole milk
- 1 3/4 cups all-purpose flour
- 1 1/4 cups yellow cornmeal
- 3 tbsp sugar
- 1 1/2 tbsp baking powder
- 1 1/2 tsp salt
- 1/2 cup unsalted butter
- 1 lb bulk hot or sweet pork sausage
- 2 yellow onions
- 3 ribs celery
- 6 tbsp unsalted butter
- 5 cloves garlic
- 1/4 cup finely chopped fresh herb blend
- 4 large eggs
- 1 cup whole milk
- 2 cups low-sodium chicken broth
- 1/2 tsp salt
Steps
- Heat the oven to 400 F and grease a 9-by-13-inch baking dish with some of the butter.
- Whisk three eggs, 1 cup milk, flour, cornmeal, sugar, baking powder, and 1 1/2 teaspoons salt in a large bowl.
- Melt 1/2 cup butter, stir it into the batter, spread the batter in the dish, and bake for 25 minutes.
- Cool the cornbread for 60 minutes, then cut it into small cubes.
- Cook the sausage, onions, celery, garlic, and herbs in the remaining butter in a large skillet for 15 minutes.
- Heat the oven to 350 F, whisk four eggs with 1 cup milk, broth, and 1/2 teaspoon salt, then toss the mixture with the cornbread and sausage.
- Spread the stuffing in the dish and bake for 40 minutes, until the center reaches 165 F.
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