Ingredients
Scale
- 9 cups cornbread, homemade or store-bought
- 4 tablespoons (½ stick or 57g) salted butter
- 2 medium onions, cut into ¼-inch dice (about 2 cups)
- 3 stalks celery with leaves, cut into ¼-inch dice (about 2 cups)
- 1 pound ground sausage, mild
- 1 teaspoon garlic, minced
- ½ teaspoon dried sage, crumbled
- ½ teaspoon dried rosemary, crushed
- ½ teaspoon dried thyme, crumbled
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 cup chicken broth
- 1 large egg, room temperature
- Parsley, for garnish
Instructions
- Preheat oven to 200°F (93°C) and line a baking sheet with parchment paper.
- Cut cornbread into ½-inch pieces and bake for 20 minutes until slightly crisp.
- Increase oven temperature to 350°F (175°C) and grease a 9×13-inch baking dish.
- Melt butter in a skillet, add diced onions and celery, cook until translucent.
- Brown ground sausage in the skillet, stir in garlic and herbs.
- Combine cornbread, veggie mixture, and sausage in a bowl.
- Whisk together chicken broth and egg, pour over cornbread mixture, and combine.
- Transfer to baking dish, cover with foil, and bake for 30 minutes.
- Remove foil and bake an additional 10 minutes until golden.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Choose high-quality cornbread for the best flavor.
Baking the cornbread beforehand enhances the dish’s texture.
Adjust seasonings to suit your taste preferences.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Calories: 220
- Sugar: 1
- Sodium: 400
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 2
- Protein: 7
- Cholesterol: 30