Ingredients:

  • 1 cup (125g) all-purpose flour, plus more for dusting
  • 1 cup (160g) yellow cornmeal, medium-grind
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (240ml) buttermilk
  • 1/4 cup (60ml) vegetable oil
  • 1 large egg
  • 1 pound (450g) breakfast sausage, removed from casing
  • 1 large yellow onion, finely chopped (about 1 1/2 cups)
  • 2 celery stalks, finely chopped (about 1 cup)
  • 1 red bell pepper, finely chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 1/2 cup (120ml) chicken broth, plus more if needed
  • 1/4 cup (5g) fresh parsley, chopped
  • 2 tablespoons (3g) fresh sage, chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 cup (115g, 1 stick) unsalted butter, melted
  • 2 large eggs, lightly beaten
  • Salt to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Grease and flour a 9-inch skillet or baking dish. Combine dry ingredients in a large bowl. Whisk together buttermilk, oil, and egg in a separate bowl. Add wet ingredients to dry ingredients and stir until just combined. Pour batter into prepared pan and bake until golden brown and a toothpick inserted in the center comes out clean, about 20-25 minutes. Let cool completely.
  2. Once cooled, crumble the cornbread into a large bowl. Day-old cornbread is best, it helps the stuffing not be soggy.
  3. In a large skillet or Dutch oven, brown the sausage over medium heat, breaking it up with a spoon. Drain off any excess grease. Add onion, celery, and bell pepper and sauté until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
  4. Add the sautéed sausage and vegetables to the bowl with the crumbled cornbread. Stir in chicken broth, parsley, sage, thyme, pepper, and cayenne pepper (if using).
  5. Pour melted butter over the mixture. Add the beaten eggs and gently toss to combine. Season with salt to taste. Be careful not to overmix.
  6. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish. Pour the cornbread mixture into the prepared baking dish. Bake until golden brown and heated through, about 45-55 minutes. If the top starts to brown too quickly, cover loosely with foil.
  7. Let the stuffing rest for 10 minutes before serving.