Easy Chicken Sausage Stuffing with Sriracha

Steps

• 1

  Prepare the corn bread: Place a rack in the center of your oven and preheat the oven to 425°F. Lightly coat an 8x8-inch dish with cooking spray. In a large mixing bowl, combine the cornmeal, all purpose flour, whole-wheat flour, baking powder, and salt. In a separate bowl or large measuring cup, combine the milk, canola oil, and egg. Make a well in the center of the flour mixture, pour in the liquid ingredients, and then stir just until moist (the batter may be lumpy, but do not over mix). Fold in the cheddar cheese. Spoon the batter into the prepared dish and bake for 16 minutes, or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack. Remove from pan to cool completely. Reduce oven temperature to 350°F.
• 2

  Prepare the stuffing ingredients: Heat the oil in a large skillet over medium, then add sausage and sauté for 2 minutes, breaking it into crumbles. Add the jalapeño, bell peppers, onions, garlic, salt and black pepper. Sauté 3 minutes, until just beginning to soften. Remove from heat, then transfer to a large mixing bowl.
• 3

  Cube the cornbread, then crumble the cubes into the bowl with the sausage. In a small bowl, combine the chicken broth, egg, and 1 tablespoon Sriracha. Pour over the cornbread mixture and gently stir to combine all of the ingredients.
• 4

  Lightly coat a 9x13-inch glass or ceramic pan with cooking spray, then add the stuffing to the dish. Bake at 350°F for 45 to 55 minutes, until the top is crisp and golden and the liquid has set.
• 5

  To serve: Drizzle with Sriracha as desired, then sprinkle with cilantro.