Real Recipes From Real Home Cooks ®

caramelized onion cornbread dressing

★★★★☆ 11
a recipe by
Heather McDaniel
Pensacola, FL

I make this year round, and there's never any leftovers. After trying this, there's no way you could go back to boxed stuffing mix! It's a perfect "make ahead" dish, cause you can go through all the steps, except baking, and leave it in the fridge til you're ready. During the last few minutes of baking I top it w/ a few tablespoons of butter to really throw it over the top.

Blue Ribbon Recipe

Sweet cornbread and zesty Italian sausage? Yes, please! This recipe is wonderful...a delightful departure from other more traditional dressings.

— The Test Kitchen @kitchencrew
★★★★☆ 11
serves 12
prep time 40 Min
cook time 30 Min
method Bake

Ingredients For caramelized onion cornbread dressing

  • 2 box
    Jiffy cornbread mix (prepared as directed, crumbled)
  • 2 md
    chicken pieces (cooked and shredded) or 2 links Johnsonville mild Italian sausage, plus 1 link Johnsonville hot Italian sausage (casing removed and cooked)
  • 1 can
    cream of mushroom soup
  • 3-4 c
    chicken stock
  • 2 md
    onions (diced)
  • 1-2 Tbsp
    dried sage
  • 4-6 Tbsp

How To Make caramelized onion cornbread dressing

  • 1
    Make cornbread according to package directions.
  • 2
    Once cornbread baked, preheat oven to 350 degrees. Using butter or EVOO (I use both), saute diced onions in medium to large saucepan until dark brown. Pour into greased 9x13 baking dish. Add crumbled cornbread, cooked meat of choice and sage.
  • 3
    In medium bowl, whisk together soup and 1c chicken broth. Pour over cornbread mixture. Toss until well combined.
  • 4
    Pour remaining stock over dressing mixture, stirring until completely moistened. Bake for approximately 30 minutes. Optional: Top w/ 4-6 tbsp butter during last few minutes of baking.