Spicy Sausage & Cheddar Cornbread Stuffing
Whether you call it corn stuffing, corn dressing or corn casserole—this 7-ingredient recipe takes everything we love about each of them and combines them into a perfect holiday side! It's easy to prepare—just 10 minutes of prep—and features savory sausage and corn in a super moist cornbread made with the cheesy goodness of Campbell’s® Condensed Cheddar Cheese Soup.
Ingredient
- 1 pound spicy bulk pork sausage
- 8 green onion (scallion), sliced (slice and keep the white bottoms and green tops separate)
- 2 cups frozen whole kernel corn, thawed and drained
- 1 can (10 1/2 ounces) Condensed Cheddar Cheese Soup
- 2 egg
- 1/4 cup milk
- 1 package (8.5 ounces) corn muffin mix
Direction
- Heat the oven to 350°F. While the oven is heating, cook the sausage and white part of the onions in a 10-inch cast iron skillet (or other oven-proof skillet) over medium-high heat until the sausage is well browned, stirring often to separate meat. Add the corn and the white bottoms of the green onions and cook for 5 minutes. Remove the skillet from the heat.
- Beat the soup, eggs, milk and the green part of the onions in a large bowl. Add the corn muffin mix and stir just until combined. Add to the sausage mixture in the skillet and stir to combine.
- Bake for 35 minutes or until golden and set.
