Originally posted November 28, 2014

cornbread stuffing

cornbread stuffing by joanie

I would have put celery in this, but my mom said no. It was tasty nonetheless.

Ingredients

  • 4 tbsp butter
  • 1 yellow onion, diced
  • 12 fresh sage leaves, chopped
  • 4 cups crumbled cornbread
  • 2 eggs, beaten
  • 1 cup stock or water

Directions

Preheat oven to 400ยบ.

Heat the butter in an 8" to 10" cast-iron skillet. Add the onions and sage leaves. Cook until the onions turn golden.

Meanwhile, combine the cornbread, eggs, and stock/water. Fold in the buttery onions.

Return the mixture to the skillet and bake on the middle rack for 30 minutes or until toasty on top.

45 minutes

Comments

Comment
Cancel

There are no comments. Be the first to add one.

Adapted from

Claire Robinson

Tags

views saves adapts comments
1,009 0 0 0