Staid stuffing? No, thank you. We like one with a little kick – from a zippy combination of jalapenos, cheddar and Johnsonville Mild Italian Sausage Meat. Rounding out the spiciness is an unbeatable selection of herbs, like parsley, sage and thyme. It’s delicious to the max.
Heat oven to 400 degree F. Grease an 8-inch pan with butter.
In large bowl, mix together flour, cornmeal, baking powder, baking soda, cayenne, jalapeno, salt and cheeses until evenly combined.
In a food processor / blender, combine brown sugar, corn kernels and buttermilk until smooth. Approx 5 seconds. Add eggs and mix again.
Create well in center of flour mixture and pour in liquid from food processor / blender. Fold in dry ingredients until moistened. Pour batter into 8-inch pan and smooth out surface evenly. Bake until golden brown and centre is fully cooked through. Approx. 25 - 35 minutes. Let cool on wire rack and cut into small pieces.
Allow cornbread pieces to dry out completely. Approx. 1 - 2 days.
Heat oven to 350 degrees F. Lightly butter casserole dish and set aside.
In a large skillet, melt butter over medium heat. Add Johnsonville Mild Italian Sausage Meat and chopped onion. Break up sausage meat, cooking until sausage is fully browned; approx. 7 minutes. Remove sausage from pan and place on to papertowel lined plate to remove fat.
Combine sausage and diced cornbread; stir in parsley, sage, thyme, salt and pepper. Evenly pour over 1 cup of chicken broth; gently combine.
Whisk together remaining cup chicken broth and eggs in small bowl. Add to cornbread mixture and gently combine.
Transfer mixture to buttered casserol dish, cover with foil and bake until heated through; approx. 40 minutes.