• 2 Tbsp. Butter
  • 2 Onions (chopped)
  • 6 Large Cornbread Muffins (cubed)
  • Handful of Sage Leaves (chopped)
  • 1 Egg
  • ¼ Cup Heavy Cream
  • ¼ Cup Homemade Chicken Stock
  • Freshly ground black pepper
  • 1 Tbsp. Chupacabra Rub and a tad more to sprinkle on top!


  1. Pre-heat oven to 375 degrees. Melt the butter in a skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, Chupacabra Rub, and season well with pepper, and give it a good toss to combine well.
  2. In a separate bowl, whisk together the egg, cream, and stock and pour over cornbread mixture. Mix well.
  3. Now spoon into a buttered baking dish, and sprinkle top with a touch more Chupacabra Rub.
  4. Bake until hot and crusty on top, about 30 minutes.