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Sausage-Stuffed Cornbread Loaf

2 (8.5 oz.) boxes corn muffin mix
1 pound pork sage sausage
1/2 yellow onion, finely chopped
2 ribs celery, finely chopped
2 eggs
2/3 cup chicken broth
1/4 cup Greek yogurt
1/2 teaspoon ground sage
Kosher salt and freshly ground pepper, to taste

Preheat oven to 350º F and lightly grease a 9×5-inch loaf pan with butter or non-stick spray.
Cook sausage in a large pan over medium-high heat until browned. Season with salt and pepper and sage. Transfer sausage to a plate and drain fat, leaving 1 tablespoon in the pan.
Add onions and celery and sauté until softened and translucent.
In a large bowl, beat eggs together, then stir in chicken broth and yogurt until smooth and combined.
Stir in cornbread muffin mix until incorporated, then fold in sausage and veggies.
Pour batter into greased loaf pan and place in oven.
Bake for 40-50 minutes, or until toothpick inserted in center comes out clean.
Remove from oven and let cool 10-15 minutes before serving. Enjoy!