Whether you call it corn stuffing, corn dressing 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!
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.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.