1 ear Florida sweet corn, kernels removed
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)
3 cups cornbread, crumbled
1 cup vegetable broth
1 egg, beaten
Sea salt and fresh ground pepper, to taste
Preheat oven to 350 degrees. Preheat a large cast iron skillet (or any other oven-safe pan) over medium-high heat. Brown the sausage, then add corn, carrots, celery, onion, all-purpose seasoning and fresh herbs and sauté for 5 minutes or until vegetables begin to soften. Remove the vegetables from the heat and pour the mixture into a large bowl. Add the 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 the mixture back into the cast iron skillet and bake for 45 minutes or until golden brown. Serve warm.
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