Caramelized Onion & Cornbread Dressing is one of my go-to side dishes for holiday dinners. Even people who say they don't like stuffing love this recipe!
Preheat oven to 375 degrees F. Coat a 9-inch x 13-inch 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 the cornbread, sage, and onions to a large mixing bowl and gently stir together.
In a small bowl, whisk together the eggs, heavy cream, chicken broth, salt, and pepper. Pour cream mixture over the cornbread mixture. Stir everything together gently.
Transfer the dressing to the prepared baking dish. Bake for 30 minutes, or until the top is golden brown and a little crusty.
Carefully remove from the oven. Serve warm or let cool to room temperature.
Notes
The cornbread will break down as you add other ingredients to the mixing bowl and stir. It's better to start with really large pieces so they don't turn to mush as your stir.
I use 4 boxes of Jiffy cornbread muffin mix to get 24 muffins. They're not overly moist after baking and work really well for this recipe.