-
1
Preheat the oven to 400 degrees F. Spray a 9 x 13-inch baking dish with nonstick spray.
-
2
Mix the cornmeal, flour, sugar, baking powder, and 1 teaspoon of the salt in a large bowl.
-
3
Make a well in the center; pour in the milk, egg substitute, melted butter, and corn.
-
4
Stir just until the milk mixture and the cornmeal mixture are blended.
-
5
Spread the batter in the baking dish.
-
6
Bake until a toothpick inserted into the center comes out clean, 20-22 minutes.
-
7
Let cool in the pan on a rack 10 minutes.
-
8
Cut into 8 squares and let cool on the rack.
-
9
Reduce the oven temperature to 375 degrees F. Spray a 9 x 13-inch baking dish with nonstick spray.
-
10
Coarsely crumble the corn bread and spread it on a large rimmed baking sheet.
-
11
Bake until lightly toasted and dry, about 35 minutes, stirring once halfway through the bakig time.
-
12
Let cool completely.
-
13
Meanwhile, spray a large Dutch oven with nonstick spray and set over medium heat.
-
14
Add the sausage and brown, breaking it apart with a wooden spoon, about 4 minutes.
-
15
Stir in the onions, celery, and bell pepper.
-
16
Cover and cook, stirring occasionally, until the vegetables are softened, 9-10 minutes.
-
17
Add the garlic and cook uncovered, stirring frequently, until fragrant, about 3 minutes.
-
18
Remove the Dutch oven from the heat; stir in the corn bread, the remaining 1/2 teaspoon salt, broth, parsley, thyme, and black pepper.
-
19
Spoon the stuffing into the baking dish.
-
20
Cover the dish with foil.
-
21
If making ahead, let cool completely and refrigerate up to 2 days.
-
22
Then let stand at room temperature 1 hour before baking.
-
23
Bake 40 minutes.
-
24
Uncover and bake until the top is golden and the stuffing is heated through, about 15 minutes.
