Caramelized Onion and Cornbread Dressing

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This was an excellent stuffing. I usually do a sourdough bread stuffing. This one I tried in an attempt to make something that my mother-in-law would actually enjoy. Let me explain that my mother-in-law loves me but now that she is to frail to cook she is very critical of anyone else's cooking. I consider myself to be a great cook and in the past five years have tried all my best recipes on my mother-in-law. This was the first thing besides my fresh blackberry pie that she actually ate and liked. She asked me to be sure to leave her some to have tomorrow! Everyone else loved it as well but the real praise is that SHE liked it! Thanks for the help!

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This dish was great. The caramelized onion flavor was absolutely wonderful. After reading some other reviews, I added some extra chicken stock, and it kept it moist. Will make again in a heart beat!

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I thought it was delicious..My family went wild over it. We like to try different recipes.

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This recipe was very good and easy to follow.. Thanks

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I loved the taste of this dressing. I did find the corn muffins at the bakery dept but I didn't have enough of the wet ingredients. It was a little dry but I am sure that was my fault. Loved It!!

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I made this recipe the day before and let it sit in the refrigerator overnight. It ended up very dry...actually crunchy. I liked the flavor a lot but it was just too dry.

I do think I'll try this again next year and just make it before time to cook it.

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nothing special.

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Like almost everyone else who rated this recipe, I too couldn't find ready-made cornbread muffins and resorted to making my own from a mix. I too would add a little more onion to the dressing next time. The fresh sage really adds a lot to the flavor, I skimped on it this time but will add the full amount next time I make it. I made this dish to go with pork chops and I thought they went well together. My husband loved the recipe and I liked the fact it was something a little different.

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We tried this for Thanksgiving instead of the regular dressing. It was pretty tasty, though it was a bit sweeter than I thought. I did have trouble finding cornbread muffins at the store, so I made them at home first. That might have made the dressing too sweet, but it was still pretty good.

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For Thanksgiving this year I wanted to serve a second, rather basic dressing alongside my usual spicy oyster one, so I tried this. It was super easy and sold very well. It was just the right consistency and sweetness. Next time, though, I would use more onion, but that's just my taste. I think the outcome of this recipe might depend largely on what you come up with for the cornmeal muffins. I had trouble finding them ready made (and ready made is the point behind this being an easy recipe, but managed to get some made for me at a local supermarket. When I picked them up they looked too cakey--I had envisioned something more like coarse cornbread. But it came out great.