Caramelized Onion and Corn Bread Dressing
Caramelized Onion and Corn Bread Dressing might be a good recipe to expand your side dish recipe box. One portion of this dish contains about 2g of protein, 4g of fat, and a total of 70 calories. This recipe serves 8 and costs 25 cents per serving. 246 people were impressed by this recipe. A mixture of cornbread, salt and pepper, fresh sage leaves, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 50 minutes. It is brought to you by White Lights On Wednesday. This recipe is typical of Southern cuisine. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a rather bad spoonacular score of 34%. If you like this recipe, you might also like recipes such as Wedge Salad with Creamy Caramelized Onion Dressing, Corn Fritters with Caramelized Onion Jam, and Caramelized Onion Bread.
Servings: 8
Preparation duration: 5 minutes
Cooking duration: 45 minutes
Ingredients:
1 9? x 9? pan cornbread, cut into 1? cubes
1 egg
1 tablespoon fresh sage leaves, chopped
Salt and pepper, to taste
2 tablespoons unsalted butter
2 yellow onions, diced
Equipment:
baking pan
oven
bowl
whisk
Cooking instruction summary:
Preheat oven to 375 degrees F. Coat an 11" x 8" baking dish with non-stick cooking spray.In a large skillet over medium heat, melt butter. Add onions and cook until caramelized, about 10 to 15 minutes. Stir often to prevent burning. Add sage and cook for 1 minute. Transfer onion mixture to a large bowl.Add cornbread, salt and pepper. Lightly toss to combine.In a small bowl, whisk together egg, heavy cream, and chicken stock. Pour cream mixture over cornbread. Stir carefully so you don’t break up the corn bread too much.Transfer dressing to prepared baking dish. Bake for 30 minutes, or until top is crusty. Serve warm or at room temperature.
Step by step:
1. Preheat oven to 375 degrees F. Coat an 11" x 8" baking dish with non-stick cooking spray.In a large skillet over medium heat, melt butter.
2. Add onions and cook until caramelized, about 10 to 15 minutes. Stir often to prevent burning.
3. Add sage and cook for 1 minute.
4. Transfer onion mixture to a large bowl.
5. Add cornbread, salt and pepper. Lightly toss to combine.In a small bowl, whisk together egg, heavy cream, and chicken stock.
6. Pour cream mixture over cornbread. Stir carefully so you don’t break up the corn bread too much.
7. Transfer dressing to prepared baking dish.
8. Bake for 30 minutes, or until top is crusty.
9. Serve warm or at room temperature.
Nutrition Information:
covered percent of daily need
