Sweet Corn and Sausage Buttermilk Dressing
I love Sundays. There’s not as much to do or places to go, and I tend to take advantage of it by cooking a big meal. Since my husband and I both work during the week we don’t always get to have the great from-scratch meals those days. I try and make up for it on Sundays, and this week was no exception.
I’ve been on a real Food Network kick, especially anything featuring Alton Brown. He’s incredibly funny and entertaining, but people always forget he’s a great cook in his own right. I own one of his cookbooks and everything I’ve made is a real winner. This week I had a craving for two things – southern style sausage and sweet cornbread. While Alton has some killer southern recipes, none of them were exactly what I was looking for. I found his recipe for Sweet Corn Pudding and wanted to see if I could tweak it a little. The result was incredible.
This recipe combines fresh sausage and a box of cornbread stuffing mix and really takes it to a new level. It has a wonderful sweet corn taste from the canned cream ccorn and the buttermilk adds a richness to cut the salt of the sausage. My husband and I visited a resort in Georgia a few years back and this is reminiscent of the food we had there – rich, hearty, and full of flavor.
This recipe is adapted from Food Network
- ½ cup finely chopped white onion
- 1 tablespoon butter
- 1 can creamed corn
- 1 cup buttermilk
- 2 eggs
- 1 teaspoon baking powder
- ½ cup yellow cornmeal
- ¼ cup shredded Parmesan cheese
- 1 box Stove top Cornbread style stuffing mix
- 4 ounces ground sausage
- Rosemary, parsley, thyme, salt and pepper
1. Preheat the oven to 350 degrees
2. Melt the butter in a skillet and add the onions. Sauté until translucent
3. Add the ground sausage and cook thoroughly, about 10 minutes. Drain fat and set aside
4. Combine the creamed corn, buttermilk, eggs and stir well.
5. Add the baking powder, cornmeal and the dry stuffing mix
6. Add the drained and cooked sausage
7. Stir in the Parmesan cheese as well as the herbs, salt and pepper
8. Butter a cast iron skillet OR an oven safe pan or casserole dish
9. Place the mixture in the greased skillet and bake for 45 minutes at 350
I served this delicious dressing with roast chicken, my SixCheese Mac and Cheese, mashed potatoes and vegetables. It was hearty and a great addiction to our Sunday dinner.