Here's What You'll Need
1
cornbread, pork sausage, olive oil, vidalia onion, sage, oregano, chicken stock, heavy cream, eggs, salt, black pepper
VIEW MORE
2
Preheat an oven to 375 F. Cut the cornbread into large cubes about 1 ½ -2" in size. Place in a large mixing bowl.
VIEW MORE
3
Heat olive oil in a large skillet. Add Italian sausage, then cook, breaking up with a wooden spoon, until browned on all sides, about 5-7 minutes.
VIEW MORE
4
Add onion, season with salt, then cook 4-6 minutes, or until light golden brown. Add sage and oregano, stir well. Transfer to the bowl with cornbread cubes.
VIEW MORE
5
In a 2 cup measuring cup, whisk together chicken broth, heavy cream, eggs, salt, and black pepper.
VIEW MORE
6
Pour the wet ingredients onto the cornbread mixture, then very gently toss together to evenly coat being careful not to break the cornbread up too much.
VIEW MORE
7
Transfer cornbread to a casserole dish that's been coated with cooking spray, spread into an even layer. Bake for 30 minutes or until the top is browned and crispy. Serve immediately.
VIEW MORE