Yield
Makes 16 to 18 servings

How to Make It

Step 1

Place 1/2 cup butter in a 13X9-inch pan; heat in oven at 425° for 4 minutes.

Step 2

Combine cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk.

Step 3

Pour hot butter into batter, stirring until blended. Pour batter into pan.

Step 4

Bake at 425° for 30 minutes or until golden brown. Cool.

Step 5

Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.

Step 6

Melt remaining 1/2 cup butter in a large skillet over medium heat; add onions and celery, and sauté until tender. Stir in sage, and sauté 1 more minute.

Step 7

Brown Andouille sausage in a skillet over medium heat; drain.

Step 8

Stir vegetables, remaining 4 eggs, chicken broth, and pepper into cornbread mixture. Add sausage, Granny Smith apples, and pecans into cornbread mixture; pour evenly into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish. Cover and chill 8 hours.

Step 9

Bake, uncovered at 375° for 40 to 45 minutes or until done.

Step 10

*1 tablespoon dried rubbed sage may be substituted for fresh sage.

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