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Family Tested & Approved
cornbread mix (jiffy or martha white is best)
croutons, garlic herb
finely diced shallots
butter, room temperature
Bake cornbread according to instructions on the package in a 9x13 pan the day before and let sit out, covered.
Saute vegetables in butter until translucent. Set to side. This can be done the day before, too.
Boil eggs. Peel and slice.
Brown and crumble the sausage. Add vegetable mixture to the sausage.
Crumble cornbread, add croutons, eggs and sausage mixture and blend.
Slowly add equal parts of chicken broth and evaporated milk until the mixture is very moist. About the consistency of a very thick soup. Add seasonings to taste.
Bake at 375 degrees until semi-firm in the center and crisp around the edges. About 45 minutes to an hour.