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Easy One-Pan Cornbread Dressing with Andouille Sausage

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This easy one-pan cornbread dressing with andouille sausage is a comforting weeknight dinner that comes together in under 45 minutes. Smoky sausage, tender cornbread, and savory vegetables bake together in one skillet for a soul-satisfying meal that’s perfect for any night of the week.

Ingredients

Scale
  • 1 box (15-16 oz) cornbread mix (e.g., Jiffy)
  • 2 large eggs, room temperature
  • 1/3 cup milk (whole milk preferred)
  • 1 tablespoon butter (for greasing pan, if needed)
  • 12 ounces andouille sausage, sliced into 1/4-inch rounds
  • 1 medium yellow onion, diced small (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 1 green bell pepper, diced (about 3/4 cup)
  • 3 cloves garlic, minced
  • 2 cups low-sodium chicken or vegetable broth
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 tablespoons butter (for sautéing vegetables)
  • 1/4 cup fresh parsley, chopped (for garnish, optional)
  • 1/2 cup shredded cheddar cheese (optional, for topping)
  • 1 tablespoon hot sauce (optional, stirred into broth)

Instructions

  1. Preheat oven to 400°F (200°C). Place a 10-inch cast iron skillet or oven-safe skillet on the stovetop over medium heat.
  2. Cook the andouille sausage: Add sliced sausage to the hot skillet (no oil needed). Cook for 3-4 minutes, stirring occasionally, until browned on both sides. Transfer sausage to a plate with a slotted spoon, leaving rendered fat in the pan.
  3. Sauté the vegetables: Add 2 tablespoons butter to the same skillet. Once melted, add diced onion, celery, and bell pepper. Cook for 5-6 minutes, stirring occasionally, until soft and onion is translucent. Add minced garlic and cook for 30 seconds until fragrant.
  4. Prepare the cornbread batter: In a large bowl, combine cornbread mix, eggs, and milk. Stir until just combined (a few lumps are fine). Let rest for 2-3 minutes.
  5. Add broth and seasonings: Pour chicken broth into the skillet with the cooked vegetables. Add dried sage, thyme, black pepper, salt, and cayenne (if using). Stir and bring to a simmer.
  6. Combine everything: Return cooked sausage to the skillet and stir. Pour cornbread batter evenly over the sausage and vegetable mixture. Do not stir.
  7. Bake: Transfer skillet to the preheated oven. Bake for 20-25 minutes, until top is golden brown and a toothpick inserted into the center comes out clean. If adding cheese, sprinkle it on during the last 5 minutes of baking.
  8. Rest and serve: Remove from oven and let rest for 5 minutes. Garnish with fresh parsley if desired. Scoop and serve warm.

Notes

For best results, use a cast iron skillet for crispy edges. Let the cornbread batter rest for 2-3 minutes before pouring. If top browns too quickly, cover loosely with foil for the last 5-10 minutes. Leftovers keep in the refrigerator for up to 4 days and freeze for up to 3 months. Reheat in a 350°F oven for 10-15 minutes.

Nutrition

Keywords: cornbread dressing, andouille sausage, one-pan, weeknight dinner, comfort food, Southern, easy, skillet

Find it online: https://lolaspoon.com/easy-one-pan-cornbread-dressing-with-andouille-sausage/