Maybe it’s my southern roots (Florida barely qualifies), but I love this cornbread stuffing. Or Dressing. It wasn’t cooked in a bird, so technically it’s referred to as “dressing”… but really it’s stuffing.
Potato – Potahtoe
The point? I’m from the South (kind of) and we really like cornbread, which is why I can’t stop eating this stuff. Sweet and savory all in one? Yes, please.
I first tried this recipe in college when I came home for Thanksgiving. It has since become tradition, and our menu wouldn’t be complete without it.
For those of you who are diehard classic stuffing fans – you know, onions, celery, white bread, maybe some dried fruit or sausage tucked in there – you’re out of luck. This is the only variety I’ll be making this year, and while I’m not suggesting you replace your family’s favorite recipe with mine, well… actually, I am. Give the South a chance!
Directions
One nice thing about this recipe is that it’s incredibly easy to adjust the portion size. Need to feed a large group of people? No problem. Buy more cornbread and an extra onion, and add enough liquid for the bread to soak up.
Preheat your oven to 375 F.
Chop one large onion into ¼ – ½ inch pieces.
Heat butter and oil in a large pan over medium-high heat. Add onions, season with salt and fresh pepper, and sauté for 5-7 minutes, or until they turn translucent and begin to caramelize.
Grab a handful of fresh sage leaves and chop into small pieces. I go a little heavy on the sage — about 2 tablespoons. (Sage is my favorite herb and goes so well with the cornbread, but rosemary or thyme would also be delicious.)
Add the sage to your onions.
I’ve never made my own cornbread, but as soon as John and I invest in a large cast iron skillet you can be sure that will follow. Until then, store bought cornbread will work just fine.
Use whatever you can find: a loaf of cornbread, cornbread muffins, doesn’t matter. Cut into 1-inch cubes and set aside.
When your onions are cooked through, pour them into a bowl with the cornbread.
Combine heavy cream, egg, chicken stock, salt, and pepper in a bowl.
Pour sauce over cornbread and onion mixture.
Carefully use a spoon to combine everything together, then pour into a small baking pan (I used 8×8).
Bake for 30 minutes, or until the stuffing begins to brown around the edges.
This is a fantastic recipe. I get excited just thinking about it.
With so many must-try dishes appearing on our table each Thanksgiving, I can honestly say this is my favorite. This is what I’ll be having seconds and thirds of.
There aren’t a lot of ingredients, but who cares? Simple, straight forward comfort food. That’s what I’m thankful for.
Cornbread Dressing
Yields: 6 – 8 servings
Time: 45 minutes
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 large onion
- 2 tablespoons fresh sage
- 1-2 lbs cornbread
- 1/3 cup heavy cream
- 1 egg
- ¼ cup low-sodium chicken broth
- ½ tablespoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 375 F. Chop one large onion into ¼ – ½ inch pieces.
- Heat butter and oil in a large pan over medium-high heat. Add onions, season with salt and fresh pepper, and sauté for 5-7 minutes, or until they turn translucent and begin to caramelize.
- Grab a handful of fresh sage leaves and chop into small pieces. I go a little heavy on the sage — about 2 tablespoons. Add the sage to your onions.
- Use whatever you can find: a loaf of cornbread, cornbread muffins, doesn’t matter. Cut into 1-inch cubes and set aside. When your onions are cooked through, pour them into a bowl with the cornbread.
- Combine heavy cream, egg, chicken stock, salt, and pepper in a bowl. Pour sauce over cornbread and onion mixture.
- Carefully use a spoon to combine everything together, then pour into a small baking pan (I used 8×8). Bake for 30 minutes, or until the stuffing begins to brown around the edges.
[...] has — for the last few years — been this cornbread dressing (I seriously cannot live without it), but truth be told this savory bread pudding could give it a [...]