| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 20 min |
| Cook: | 45 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 20 min |
| Cook: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- 8 tablespoons butter, divided
- 1 large Vidalia or Spanish onion, chopped (about 1 cup)
- Kosher salt and freshly cracked black pepper
- 3/4 cup water
- 6 cups cubed (1-inch pieces) store-bought or homemade cornbread, about 1 pound
- 1/3 cup fresh sage leaves, about 12, stems removed
- 2 large eggs, beaten
Instructions
- Preheat oven to 375 degrees F.
- 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. 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. 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. Remove the butter from the heat. Add the eggs and cooked onions to the cornbread and pour the browned butter over the mixture. Season with salt and pepper, to taste. Add the onion infused water, a tablespoon at a time, gently folding, until cornbread is evenly moistened but not soggy. 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 504 |
| Total Fat | 23 g |
| Saturated Fat | 10 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 12 g |
| Cholesterol | 131 mg |
| Sodium | 910 mg |
| Serving Size | 1 of 8 servings |
| Calories | 504 |
| Total Fat | 23 g |
| Saturated Fat | 10 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 12 g |
| Cholesterol | 131 mg |
| Sodium | 910 mg |
Reviews
This is a winner! Super simple and tastes like you put a lot more work into it than you really did.
Love it.
Living in the South you can find tons of recipes for Cornbread Dressing. Some are time consuming and some easy. I have the time consuming one and now I have the easy. I love Claire’s easy one. I hate it when people change recipes, however, I feel any dressing must have celery so I added some to my taste and sautéed it with my onions. NOTE: Someone one needs to reread the recipe directions. Last part is a little confusing unless you have been cooking for many years. Thanks again Claire. I love the way your show ends because it gives all a chance to see the human side of you. Wish you came on later in the day on Sunday so I could watch. Most of the time I am not up at 6:30.
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and have an awesome tasty Thanksgiving
I enjoyed this recipe for its taste and simplicity. Would definitely make again.
I didn’t think this recipe was worth the ingredients or time it takes to make it. I thought it tasted like cornbread and onions mashed together. Won’t make it again. Trashed the recipe.
I LOVE a good recipe from only 5 ingredients…and this is a keeper! I followed the recipe exactly and this was very easy to make. I made for my family Thanksgiving dinner and everyone enjoyed it.
I just love Claire’s recipes, they’re so good and easy to make. All my guest just loved this recipe!
We turned off our basic cable for several months, then we turn it back on and I find all these new hosts on Food Network. My first impression of Claire Robinson was “OMG, why doesn’t she do something about her straggly hair,” but then I continued watching her Thanksgiving Feast show and I fell in love with her and her show. I loved it when she used a stick of butter and said, “Look, it’s Thanksgiving. Get over it.” LOL. Sometimes the FN hosts are so saccarine and Donna Reed-ish, so someone spunky — like my own gal pals — is so refreshing. But here’s the thing — I think she’s been cancelled because she is not listed in the Host section. If that’s true, well heck, I’ll just buy her book. But shame on you FN if you cancelled her!!!
i never liked to cook. Never had the time. I found Claire last week. I always said “I would go back to cooking, when I could find recipes with 5 ingredients or less. I think I have died and gone to heaven finding Claire. I will try her recipes this Thanksgiving.
By the way, where can you get a block of white chocalte?
By the way, where can you get a block of white chocalte?
Roberta Horne South Carolina
This is a very easy fix to make a good ‘dressing’ for any meal where you may have a small group to feed suddenly.