1 ear Florida sweet corn, kernels removed
3 cups cornbread, crumbled
1 pound ground sausage
¾ cup carrots, chopped fine
¾ cup celery, chopped fine
1 medium onion, chopped fine
2 tablespoons fresh herbs (such as parsley, thyme, sage)
1 tablespoon all-purpose seasoning (your favorite)
1 egg, beaten
1 cup vegetable broth
Sea salt and fresh ground pepper, to taste
Preheat oven to 350 degrees. Preheat a large cast iron skillet (or other oven-safe pan) over medium-high heat. Brown sausage then add in corn, carrots, celery, onion, all-purpose seasoning, fresh herbs and sauté for 5 minutes or until vegetables begin to soften. Remove from heat and pour mixture into large bowl. Add crumbled cornbread and toss to combine. Add vegetable broth until mixture is moistened. Taste and adjust seasoning with salt and pepper if needed before adding the beaten egg. Pour back into cast iron skillet and bake for 45 minutes or until golden brown. Serve warm.
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