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Whether you call it corn dressing, corn stuffing or corn casserole— this recipe takes everything we love about each of them to make the perfect holiday side (or a spectacular addition to a weeknight dinner or weekend brunch)! It's easy to prepare and features savory sausage and corn in a super moist cornbread made with the cheesy goodness of cheddar cheese soup. And best of all, it comes together with only 7 ingredients and 10 minutes of prep!
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.
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.
Bake for 35 minutes or until golden and set.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.