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Carmelized Onion Cornbread Stuffing

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!
Course Dinner
Cuisine American
Keyword christmas food, holiday food, thanksgiving food
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 300 kcal
Author April Wright

Ingredients

  • 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)

Instructions

  1. 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.

    Simple Cornbread stuffing/dressing comes together easily. Caramelized onions, sweet corn muffins and fresh sage. This Cornbread stuffing is moist with a slightly craggy soft top. Simply delicious!
  2. 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.
    Simple Cornbread stuffing/dressing comes together easily. Caramelized onions, sweet corn muffins and fresh sage. This Cornbread stuffing is moist with a slightly craggy soft top. Simply delicious!
  3. 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.

    Simple Cornbread stuffing/dressing comes together easily. Caramelized onions, sweet corn muffins and fresh sage. This Cornbread stuffing is moist with a slightly craggy soft top. Simply delicious!
  4. Bake until hot and crusty on top, about 25-30 minutes.
    Simple Cornbread stuffing/dressing comes together easily. Caramelized onions, sweet corn muffins and fresh sage. This Cornbread stuffing is moist with a slightly craggy soft top. Simply delicious!

Recipe 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.