This is a fun variation of traditional stuffing and is a great side for any meal! It's also filled with muscle-building protein, thanks to the sausage.
Easily make this dish vegetarian by leaving out the sausage.
- For the cornbread
- 2.333 cups all-purpose flour
- 1 ½ cups Cornmeal
- 1 teaspoon salt
- 3 teaspoons Baking powder
- ¼ cup sugar
- 2 cups milk
- 2 eggs (beaten)
Preheat the oven to 400ºF. Grease a 9-inch square baking tin.
For the cornbread, mix all the ingredients together and pour into the baking tin. Bake for 20 minutes or until the cornbread is springy to the touch. Remove from the oven, let cool then cut into squares.
For the stuffing, heat the oil in a pan and gently fry the onion and celery until soft but not brown. Add the sausage meat, cook until lightly brown and just cooked through then add the sage and season with salt and pepper. Place the mixture in a bowl and mix in the beaten eggs.
Transfer the stuffing to an ovenproof dish and gently mix in the cornbread squares. Bake in the oven for 10-15 minutes or until the cornbread is golden brown.