Name: Sage Scented Caramelized Onion Stuffing
Yield: 6
Ingredients: 2 tbsp. butter or coconut oil; 2 onions (chopped (I use a red and a white)); 12 small cornmeal muffins or 6 large cornmeal muffins (see below for recipe, cubed); Small handful of fresh sage (chopped well); 1 egg; ¼ cup of coconut milk; ¼ chicken broth (homemade is best if you have it); Salt and pepper to taste

Ingredients

Scale

¾ cup organic cornmeal
1 ¼ cups your favorite gluten-free baking flour
1 tbsp. baking powder
½ cup coconut palm sugar
1 tsp. sea salt
2 eggs
¾ cup coconut milk
1 stick of melted butter (cooled)

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Instructions

Preheat your oven to 350 F.
You can use paper muffin liners in your muffin pan. What I do is lightly grease a stoneware muffin pan with grassfed butter.
Whisk together the cornmeal, gluten-free flour, baking powder, sugar and salt in a large bowl.
In another bowl, whisk together the eggs, coconut milk and butter.
Add the liquid ingredients to the dry and stir until just blended. You don’t want to overmix.
Spoon the batter directly into the muffin pan (or into the paper liners).
Bake for 20 to 23 minutes. Cool and serve. Enjoy!