Simple Cornbread stuffing/dressing comes together easily. Caramelized onions, sweet corn muffins and fresh sage. This Cornbread stuffing is moist with a slightly crusted soft top. Simply delicious!
8sweet cornbread muffins cubed (I got mine at Walmart)
2tbspbutter
2onions chopped
2eggs
big handfulcupsageabout 1/3 cup chopped sage
salt and pepper for taste
1/2cup milk
1/2 cup chicken broth (I used Better Than Bouillon Base)
Instructions
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.
Notes
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.