Sausage Cream Corn

This side dish combines two great flavors, corn and sausage. It is a great tasting casserole dish that is easy to prepare. 

Ingredients

1/2 lb. sweet Italian sausage meat, or sausage meat of your choice
1 large onion, chopped
1 small shallot, chopped
1 large clove garlic, minced
1 sweet pepper, chopped
2 (14-3/4 oz.) cans cream style corn, or you can use whole kernel corn, drained
1 tsp. parsley
1 1/4 c. herb-seasoned stuffing mix
1/4 c. heavy whipping cream
1/2 c. shaved Parmagiano Reggiano cheese
1 Tbs. butter

Directions

Preheat oven to 375°.

In a large cast-iron skillet, cook sausage, onion, shallot, garlic clove and sweet pepper until browned. Remove the meat with a slotted spoon and put in a small bowl. Drain off grease.

Add the corn, parsley and stuffing mix to the skillet. Stir to combine.

Pour in the heavy whipping cream and butter. You can leave this in the cast iron skillet, or transfer the mixture into a greased 1 quart baking dish.

Sprinkle the Parmagiano Reggiano over the top.

Bake for 30 to 35 minutes, or until golden brown.