Cornbread Dressing

Name: Cornbread Dressing
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Southern
Ingredients: 8 Tbsps butter, divided; 1 liters cubed (1-inch pieces) store-bought or homemade cornbread, about 1 pound; 2 larges eggs, beaten; 79 milliliters fresh sage leaves, about 12, stems removed; 8 servings Kosher salt and freshly cracked black pepper; 237 milliliters large Vidalia or Spanish onion, chopped (about; 177 milliliters water

Cornbread Dressing might be just the side dish you are searching for. This vegetarian recipe serves 8. One portion of this dish contains roughly 5g of protein, 17g of fat, and a total of 275 calories. If you have kosher salt and freshly cracked pepper, sage leaves, eggs, and a few other ingredients on hand, you can make it. This recipe is typical of Southern cuisine. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes.

Instructions

Watch how to make this recipe.

Preheat oven to 375 degrees F.

Equipment you will use

Oven

In a large skillet over medium heat, melt 2 tablespoons of the butter; add the onions and season with salt and pepper, to taste. Cook, stirring often, until light golden, about 6 to 8 minutes and remove from the pan to a small plate. Raise the heat to medium-high and add the water, scraping up the brown bits from the bottom of the skillet and allowing the water to simmer just a couple of minutes to infuse in the onion flavor.

Ingredients you will need

Salt And Pepper

Butter

Onion

Water

Equipment you will use

Frying Pan

Remove from the heat.

Put the cornbread in a large mixing bowl. Melt the remaining 6 tablespoons butter in a small pan over medium heat and let it bubble until the milk solids to start to turn golden.

Ingredients you will need

Cornbread

Butter

Milk

Equipment you will use

Mixing Bowl

Frying Pan

Add the sage leaves and briefly fry until beginning to crisp, about 30 seconds. With a slotted spoon, remove sage and put on top of cornbread to drain and crisp.

Ingredients you will need

Sage

Cornbread

Equipment you will use

Slotted Spoon

Remove the butter from the heat.

Ingredients you will need

Butter

Add the eggs and cooked onions to the cornbread and pour the browned butter over the mixture. Season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Cornbread

Butter

Onion

Egg

Add the onion infused water, a tablespoon at a time, gently folding, until cornbread is evenly moistened but not soggy.

Ingredients you will need

Infused Water

Cornbread

Onion

Pour the dressing into a 9 by 11-inch baking dish and bake in the preheated oven until the top is golden brown in color and the dressing is set in the middle, about 30 minutes.

Equipment you will use

Baking Pan

Oven

Equipment

Ingredients

Servings:

8Tbsps

butter, divided 1liters

cubed (1-inch pieces) store-bought or homemade cornbread, about 1 pound 2larges

eggs, beaten 79milliliters

fresh sage leaves, about 12, stems removed 8servings

Kosher salt and freshly cracked black pepper 237milliliters

large Vidalia or Spanish onion, chopped (about 177milliliters

water

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Cornbread. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Forge Cellars Classique Riesling. Reviewers quite like it with a 4 out of 5 star rating and a price of about 21 dollars per bottle.