Carmelized Onion and Cornbread Stuffing

I may not be Southern, but somehow Thanksgiving and Cornbread stuffing have always gone together in my mind.  Here’s how I do it–

  • 1 pan of cornbread*  (*I use the recipe on the back of the cornmeal package, but whatever the recipe I always add a heaping TBLS of sour cream to the batter.)
  • 2 Tbls butter
  • 1 cup or so of dried apples, chopped
  • 2 onions, chopped fine
  • 1 egg, beaten
  • 1/4 cup half and half
  • 1/4 chicken stock
  • 3 Tbls dried sage
  • salt+pepper

Preheat oven to 375.

Cut the cornbread into smallish pieces and spread out on a baking sheet to dry out. Here in Colorado it takes no time as any moisture is sucked out of anything in minutes.  If you live anywhere less desert-like, put the baking sheet in a 200 degree oven for about 20 minutes to achieve the same results.

Melt the butter in a medium pan.  Add the chopped onions and saute for about 10 minutes, or until soft.

Crumble dried-out cornbread into a bowl.  Add the onions, apples, sage and salt and pepper.

In separate bowl whisk together the egg, cream and chicken stock.  Pour over the cornbread and stir. together.

Put into a buttered 9X13 baking dish.

Bake 30 minutes until hot and crusty on top.