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Spicy Sausage & Cheddar Cornbread Stuffing

  • prep time: 10 min
  • total time: 55 min
  • serves: 12 people
  • calories: 224 1 serving
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Ingredients

  • 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) Campbell’s® Condensed Cheddar Cheese Soup
  • 2 egg
  • 1/4 cup milk
  • 1 package (8.5 ounces) corn muffin mix
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Ingredients

  • 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) Campbell’s® Condensed Cheddar Cheese Soup
  • 2 egg
  • 1/4 cup milk
  • 1 package (8.5 ounces) corn muffin mix
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Instructions
Step 1

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.

Step 2

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.

Step 3

Bake for 35 minutes or until golden and set.

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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.

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Guided Cooking

Ingredients

  • 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) Campbell’s® Condensed Cheddar Cheese Soup
  • 2 egg
  • 1/4 cup milk
  • 1 package (8.5 ounces) corn muffin mix

Instructions

  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    Bake for 35 minutes or until golden and set.

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Calories 224
Total Fat 12 g
Sat. Fat 4 g
Trans Fat 0 g
Cholesterol 48 mg
Sodium 546 mg
Total Carb 22 g
Dietary Fiber 2 g
Sugar 6 g
Protein 7 g
Vitamin D 2 %DV
Calcium 3 %DV
Iron 5 %DV
Potassium 4 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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