WHAT YOU'LL NEED:
1 (9-by-13-inch) pan of cornbread, cut into 1⁄2-inch chunks
2 links (about 1⁄2 pound) lamb sausage, removed from casing (spicy Italian or chorizo can be substituted)
3 tablespoons butter
1 medium onion, diced
2 cloves garlic, finely chopped
2 scallions, finely chopped, green and white parts separated
Kernels from 2 ears of fresh corn cut from the cob or 1 cup frozen corn
1 serrano chili, finely diced (include seeds and veins if you want added spice)
1 teaspoon kosher salt
1⁄2 cup heavy cream
3 cups chicken stock
1 cup cilantro, finely chopped
1. Preheat oven to 375 degrees. Place cornbread chunks in large baking pan or a 9-by-13-inch casserole dish and toast in oven, tossing every 10 minutes, until all the pieces are crisp and dry. Remove and set aside to cool.
2. Place sausage in a large saute pan and cook over medium-high heat, crumbling with a wooden spoon until crisp. Transfer sausage to a large bowl and set aside. In the same saute pan, melt the butter, add onion and garlic, and saute until soft. Add white parts of scallions, corn, chili and salt, and saute until soft.
3. In a separate bowl, whisk together eggs, cream and chicken stock. Mix in cilantro and green parts of scallion.
4. When cornbread is cool, add sausage to the casserole dish and gently toss with the butter-and-onion mixture to distribute ingredients evenly. Pour the stock mixture a little at a time over the stuffing, making sure to coat all the bread. Cover with aluminum foil and bake in 375-degree oven for 30 minutes. Take off the foil and bake 10 minutes longer, or until stuffing is set and brown on top. Makes 6 to 8 servings.