I first tried this caramelized onion cornbread stuffing recipe last year at my sisters house, on Thanksgiving day! My sister knows that I dislike all kinds of stuffing. Even as a kid. I didn’t like the southern kind, not the stove-top kind or the stuffing with nuts and fruit kind, not the bread kind, no kind at all. I wasn’t crazy about all the ingredients in stuffing.
When I saw the cornbread dressing on my sister’s table, I was quick to pass on it but she insisted I try it. So I did. I- fell-in-LOOOOVE-at-first-bite! It was so good! I wanted to know what she put in it, how she made it. I needed all the details. She told me that it’s Tyler Florence recipe. Thank you Tyler Florence! My sister added extra milk and chicken broth to her stuffing because she thought it looked a bit dry, so I made sure I did the same. Tyler Florence used 6 sweet corn muffins and 1 egg but I decided to use 8 muffins and 2 eggs.
You really can’t go wrong with making this. It’ s an easy base recipe if you want to add other ingredients. If you happen to add too much liquid, don’t fret but it will take longer to cook. It will still be tasty. Don’t be afraid to use more than a teaspoon of salt. The first time I made this recipe I only used a teaspoon and that definitely was not enough. I think I used 1.5 teaspoons of salt for this recipe. You can always add more salt if needed after the stuffing is done.
Caramelized cornbread stuffing is so easy to make. There’s not a lot of ingredients. No peppers, celery, bread, cranberries, nuts or anything like that. Just simple flavors as usual. This cornbread stuffing only has caramelized onions, sage, sweet corn muffins, milk, chicken broth, eggs, heavy whipping cream, salt and pepper. That’s it! I swear I could eat the whole skillet but my teen beat me to it, just as he normally does.
I love the warm fragrant flavor of the sage and the caramelized onion sweet savory flavors, the craggy but soft tops and edges. So delicious! I made this same stuffing recipe today with gravy and pan fried skinless boneless chicken thighs and my maple cranberry sauce. Delicious as ever! This stuffing comes together so easily. It’s perfect for Thanksgiving, delicious with my slow cooker cajun turkey breast and it’s also great to make throughout the year.
Caramelizing the onions takes some time, usually about 15-25 minutes but it’s so worth it. I usually start the onions first then prepare the stuffing. I hope you can give this cornbread stuffing a try!
- 8 sweet cornbread muffins cubed (I got mine at Walmart)
- 2 tbsp butter
- 2 onions chopped
- 2 eggs
- big handful cup sage about 1/3 cup chopped sage
- salt and pepper for taste
- 1/2 cup milk
- 1/2 cup chicken broth (I used Better Than Bouillon Base)
Preheat oven to 350 degrees Fahrenheit. Melt the butter in a large skillet over medium heat. Add the onions and cook, stirring frequently until caramelized about 20 minutes. While onions are cooking add the corn muffins to a large mixing bowl.
In a separate bowl, whisk together the egg, heavy cream, and stock, and pour that over the corn muffins. Pour mixture into a buttered 12 inch skillet or baking dish.
Add sage with the onions cook for a minute then scrape into the bowl with the corn muffins. Season well with salt and pepper. Mix well until combined.
Bake until hot and crusty on top, about 25-30 minutes.
If mixture looks a bit dry, add a bit more chicken broth.
Frequently stir the caramelized onions so that they don't burn.
Once the stuffing is almost done about 10 minutes before it's done. I like to pick it out with a fork then finish baking. Picking the stuffing out keeps it from looking flat and helps achieve the slight craggy texture.
Make in advance tips:
Make the cornbread for your dressing up to two days before you are ready to make your dressing.
Refrigerator: Add your uncooked stuffing to an airtight container. Place it into your refrigerator for up to two days.
Freezer: Add your uncooked stuffing to an airtight container. Place it into your freezer. Thaw uncooked stuffing for up to two days in the refrigerator.
Leftovers: To use cooked stuffing later, cool in shallow containers and refrigerate it within 2 hours. Use it within 3 to 4 days. Reheat leftover stuffing to 165 degrees Fahrenheit.