Sausage and Corn Dumplings
Sausage and Corn Dumplings are the Perfect Baked Casserole for Your Family
Equipment
- 1 slow cooker
- 1 9x13" casserole pan or Pyrex
Ingredients
Corn Dumplings
- 1 box Jiffy Corn Muffin Mix (see blog for substitutes)
- 1 large egg
- ⅓ Cup Milk
Sausage Mix
- 6 medium sausages (kielbasa, chipotle, etc)
- 14.5 oz Dark Red Kidney Beans Canned
- 1 large bell pepper
- 1 stalk Celery
- 1 medium onion
- 1 quart Canned Tomatoes
- 2 bay leaves
- 2 tsp Smoked Paprika
- 1 tbsp chipotle in adobo sauce
- 1 tsp Cumin
- 1 tbsp minced garlic
Instructions
- Start by combining all the “Sausage Mixture” ingredients into a slow cooker. You do not yet need to slice the sausage, but if they’re already pre-sliced don’t worry about it. Slow cook on low for 6-8 hours.
- At the end of the cook time, preheat your oven to 425F. Pull the sausages from the slow cooker, slice them, and return them to the mix.
- Prepare the Jiffy mix by mixing the dry ingredients with 1 egg and ⅓ cup milk.
- Pour the sausage mix into a large 9x13 Pyrex or casserole pan. Plop the jiffy mix into six similarly sized portions around the pan.
- Bake the pan uncovered for 20-30 minutes, until the dumplings are lightly browned on top. Serve and enjoy :)
Notes
Calories assume 1/4 of the pan is served.