Sriracha Cornbread Sausage Stuffing
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Spicy Sriracha Cornbread Sausage Stuffing

Yield: 1 9x13-inch pan
Prep Time:
30 mins
Total Time:
1 hr
A tasty twist on classic cornbread stuffing made with chicken sausage, peppers, and a kick of Sriracha.


For the Cornbread:

  • 3/4 cup yellow cornmeal — (medium grind recommended)
  • 1/2 cup all-purpose flour
  • 1/2 cup white whole wheat flour — or substitute additional all-purpose
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup milk
  • 3 tablespoons canola oil
  • 1 large egg
  • 1/3 cup freshly grated sharp cheddar cheese

For the Sausage Stuffing:

  • 1 jalapeño pepper
  • 2 teaspoons olive oil
  • 8 ounces turkey sausage — or chicken sausage, casings removed
  • 1 large red bell pepper — diced
  • 1 large green bell pepper — diced
  • 1 cup thinly sliced green onions — both white and green parts
  • 1 teaspoon minced garlic — about 2 cloves
  • 1/2 teaspoon kosher salt — divided
  • 1/4 teaspoon black pepper
  • 2 large eggs — lightly beaten
  • 1 1/2 cups low-sodium chicken broth
  • 1 tablespoon Sriracha, — plus additional for drizzling
  • 1/4 cup chopped fresh cilantro


  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.
Course: Side Dish
Cuisine: American
Keyword: Easy Cornbread Recipe, Spicy Sriracha Cornbread Sausage Stuffing

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