Sausage Cornbread Stuffing Recipe
Medically reviewed by Christiana George Updated Date: June 8, 2023
Sausage Cornbread Stuffing recipe is a great addition to your Thanksgiving dinner. This is a cornbread recipe too. I think this is the best cornbread stuffing I’ve ever had.
| Level: Easy | Recipe type: Bread |
| Prep time: 10 mins Cook time: 50 mins Total time: 1 hour | Cuisine: American Yield: 12 Serves |
Ingredients:
- 1 cup yellow cornmeal
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 eggs lightly beaten
- 3 cups whole milk
- 1/2 pound pork sausage cooked and finely chopped (I used turkey sausage)
- 2 tablespoons butter, melted Preheat oven to 400 degrees F (200 degrees C).
- Lightly grease a 9×13 inch baking dish.
Steps:
In a large bowl, mix together the cornmeal, flour, baking powder and salt.
In another bowl whisk together the eggs and milk until smooth.
Add the egg mixture to the cornmeal mixture and stir until just combined. Stir in the sausage.
Pour the batter into the prepared baking dish, drizzle with melted butter, and bake for 40 to 50 minutes, or until a toothpick inserted into the center of the cornbread comes out clean. Cool slightly, then cut into squares and serve warm.
Nutrition Facts:
| Ingredients | Calories |
|---|---|
| 1 cup Cornmeal, Whole-grain, Yellow | 55 Calories per serving |
| 2 cup Wheat Flour, White, All-purpose, Enriched, Bleached | 114 Calories per serving |
| 1 tbsp Leavening Agents, Baking Powder, Low-sodium | 2 Calories per serving |
| 1 tsp Salt, Table | 0 Calories per serving |
| 3 Egg, Whole Raw, Fresh | 24 Calories per serving |
| 3 cup Milk, Fluid, 3.25% Milkfat | 55 Calories per serving |
| 1/2 lb Pork Sausage, Fresh, Cooked | 96 Calories per serving |
| 2 tbsp Butter With Salt | 25 Calories per serving |
Enjoy!
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Yerba Mate
When my Argentinian in-laws first introduced me to this drink, I did not like it at all. It was much too bitter and I didn’t like the idea of everyone sharing one straw. After working with them for several years and seeing them drink it all day, I did try it again and again. One day I finally took a liking to it. My sisters-in-law add a little sweet and low to the carafe of water that is poured in the mate or add an orange peel to the mate itself. My husband likes it plain and bitter.
It is supposed to be good for weight loss, although all the baked goods I have been making lately and bringing to the office kind of cancel that out. It does have caffeine, so at least it keeps me going all day.
Yerba Mate is kind of like a tea. The leaves come from a small tree or shrub. The ground up leaves are placed in a vessel called a mate. There are different kinds of vessels. I have one that is a hollowed out gourd, another that is wood on the inside and silver on the outside, another that is all glass. This one that we use at the office is porcelain. The water is heated up, but not to a boiling point. Then the water is poured over the mate leaves. You drink from the mate with a straw called a bombilla. It has a filter at the bottom to strain out any bits of leaves and it is usually made of silver. Once one person drinks from the mate the water is then refilled and passed onto the next person.
There is a whole ritual for the preparing, serving and drinking of the mate. You can check out these 2 sites:
Argentinians are pretty serious about their mate, the bring it everywhere, even to the beach. When I went to Buenos Aires last year I saw people on the street carrying thermoses and their mate, drinking as they walked. It’s almost like a drug.
I am used to drinking now and drink it everyday at the office. It is supposed to have a lot of health benefits. And it does go well with sweets!
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