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B.I.Y.

bake it yourself

Our organic mixes are a cinch on their own, and even better when they’re just the beginning. Here are some clever ways you can bake beyond the box, and use our mixes to make sweet surprises all your own.

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Cornbread & Sausage Stuffing

Cornbread & Sausage Stuffing

 

Directions 

Preheat oven to 350 degrees and spray a 9x13 pan with non-stick cooking spray. Set aside.

To make cornbread: In a large bowl, whisk eggs then add melted butter and stir until thickened. Add honey and buttermilk and blend until smooth. In a separate bowl, combine organic pancake mix and cornmeal. Add cornmeal mixture to the wet ingredients and stir with a spatula until smooth.

Pour batter into prepared pan and bake 35-40 minutes, until a toothpick inserted into the center of the bread comes out clean and the edges are golden. Cool 15 minutes in pan, then remove and cool on a wire rack.

Once cool enough to handle, cut cornbread into 1” cubes. Evenly distribute cubes onto two cookie sheet pans and bake 30-35 minutes, stirring cubes halfway through cooking, until completely dried out. Remove from oven and cool completely. 

In a large Dutch oven, melt butter over medium high heat. Once completely melted, add sausage and break up into small pieces with a wooden spoon or potato masher. Cook and stir until only small bits of pink remain. Add onion, celery, garlic powder, sage and salt; then stir often until vegetables soften, about 10 minutes. Remove from heat. 

Whisk the chicken stock and eggs together in a medium bowl, then slowly add to sausage mixture while stirring constantly. Add cornbread cubes and fold together until evenly mixed. 

Spray 12 round ramekins ( ½ cup size), with non-stick cooking spray. Evenly distribute stuffing mixture into ramekins, then place each on a cookie sheet pan. Cover ramekins with foil and bake 25-30 minutes, until golden around the edges. Remove foil and bake another 10 minutes to toast the tops. Remove from oven, cool 5 minutes then serve immediately!

To bake the stuffing in a 9x13 pan: spray pan with non-stick spray and evenly distribute stuffing into pan. Cover with foil and bake 40-45 minutes, until golden around the edges and cooked through in the middle. Remove foil and bake another 10-15 minutes to toast the top. Cool 5-10 minutes, then serve.

 



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