2 Tbs. Honeyville's Milk Substitute (just the powder)
2 Tbs. Honeyville's Powdered Whole Eggs (just the powder), divided
1 Cup Honeyville's Dehydrated Onions (dry measurement, not reconstituted)
2 Tbs. Butter
1/4 tsp Pepper
1/2 tsp Salt
1 Tbs. Sage
1/2 Cup Heavy Cream
1/2 Cup Chicken Stock
1 and 1/4 Cup Water, divided
Preheat the oven to 400 degrees. Hydrate the onions in a bowl. (Be daring and don't measure the water. Add enough to cover the onions). In a separate bowl, stir together Cornbread mix, 2 Tbs Milk Substitute Powder, 1 Tbs Whole Egg Powder, and 1 Cup plus 2 Tbs of Water. Pour into a greased 9x13 pan and bake for 20-22 minutes.
|The batter will be a little lumpy and runny but it'll all work out in the end!|
Once fully hydrated, drain the onions well. I even gave them a quick dab down with a paper towel.
Transfer onions to a large bowl and add Sage. Reduce oven temperature to 375 degrees. Take the cooled cornbread and cut into 1 inch-ish squares. I just eye-balled it.
Making this totally got me ready to eat Thanksgiving dinner! My husband even liked this! I call him a Stuffing Snob because Stuffing is one of those dishes that I always hear: 'My mom makes the BEST stuffing! Nobody can make it like her.' He does the same thing with Potato Salad. But I passed with this version. Yahoo! This dish was surprisingly easy. It did dirty a dish or two or three but it was totally worth it.
Now can someone please pass the gravy?