Three-Pepper Sausage Cornbread Dressing

• 2 tablespoons extra virgin olive oil
• 1 1/2 pounds Andouille sausage
• 1 medium yellow onion, peeled and diced
• 2 stalks celery, cleaned and diced
• 2 red or orange bell peppers, seeded and diced
• 2 Anaheim or poblano chiles, seeded and diced
• 2 serrano or jalapeno peppers, seeded and diced
• 2 tablespoons fresh cilantro, cleaned and roughly chopped
• Kosher salt and freshly ground black pepper to taste
• 2 cups chicken stock, if using store-bought, the low-sodium variety
• 1 pan cornbread, cut into cubes
• 4 cups all-purpose flour
• 2 cups yellow cornmeal
• 1 1/2 cups sugar
• 1 teaspoon salt
• 2 tablespoons baking powder
• 4 large eggs
• 3 cups whole milk
• 2 1/2 tablespoons vegetable oil
• 1 10-ounce package frozen organic corn kernels
• 8 tablespoons unsalted butter, melted

1. Preheat oven to 350 degrees.
2. Lightly oil a 9-inch cast iron skillet or a 12 by 8 by 2-inch pan, and place it in the oven to heat.
3. In a large bowl, sift together the flour, cornmeal, sugar, salt, and baking powder.
4. In a separate bowl, whisk together the eggs, milk, and oil.
5. Pour the wet ingredients over the dry ingredients, add the corn and stir until just combined.
6. Add the butter and stir once or twice to incorporate.
7. Remove the hot skillet or pan from the oven, pour batter into it, and give the whole number a smack on the counter to settle it.
8. Put pan in oven to cook until mixture is brown on top and a sharp knife inserted into its center comes out clean, approximately 1 hour.

extra virgin olive oil, sausage, yellow onion, stalks celery, red, anaheim, serrano, fresh cilantro, kosher salt, chicken stock, allpurpose, yellow cornmeal, sugar, salt, baking powder, eggs, milk, vegetable oil, corn kernels, unsalted butter

Taken from www.foodrepublic.com/recipes/three-pepper-sausage-cornbread-dressing-recipe/ (may not work)