Sunday, June 16, 2013

Chipotle Sausage Cornbread Casserole

About 14 years ago I was given a recipe for Corn Dog Casserole by a friend at church in Oklahoma, and I've made it many times since then. Today, I decided to give it a new kick!
The Chipotle sausage gives this dish an interesting, rustic flavor that's more sophisticated than plain ol' hot dogs.

1 cup thinly sliced celery
1 T butter
1 package (12 oz.) Johnsonville Chipotle flavor Chicken Sausage
2 eggs
1-1/2 cups milk
1 tsp rubbed sage
1/8 tsp black pepper
2 packages Jiffy Cornbread Mix
1 cup (8 oz.) shredded Cheddar cheese

Heat oven to 400° F. You will need a shallow 3 quart baking dish or a oven-safe skillet.
In the skillet, saute celery in butter for 10 minutes. Set aside in a small bowl.
Cut the sausages into long slices or "coins", whichever you prefer. In the same skillet you used before, saute the sausages for 5 minutes or until lightly browned; put the celery back into the skillet, and mix.
In a large bowl, whisk the eggs, milk, sage and pepper. Stir in the corn bread mix. Add the shredded cheese.
Pour batter over the sausage mixture.
Bake, uncovered, for 30 minutes or until golden brown.

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