Add a playful twist to your Thanksgiving table with Cornbread Stuffing Muffins, a creative take on the classic stuffing. These individual-sized muffins capture the comforting flavors of traditional stuffing in a convenient, portable form, boasting crispy edges and a moist, flavorful interior, offering a delightful addition to your holiday spread. Here’s the best side dish you’ve never made, Cornbread Stuffing Muffins!
Cornbread Stuffing Muffins
Cornbread Stuffing Muffins
Servings 12
Ingredients
- 1 batch of cornbread (suggested recipe in the notes)
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup chicken or vegetable broth
- 2 eggs
- 2-3 tablespoons butter
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a muffin tin.
- Prepare the cornbread according to the recipe or package instructions. Once baked and cooled, crumble the cornbread into a large mixing bowl.
- In a skillet, melt the butter over medium heat and sauté the chopped celery and onion until softened (about 5-7 minutes).
- Add the sautéed vegetables to the crumbled cornbread, and mix in the dried sage, thyme, salt, and pepper.
- Whisk the eggs and chicken or vegetable broth together, then pour this mixture into the cornbread mixture. Stir until well combined.
- Spoon the stuffing mixture into the muffin tin, pressing it down slightly to pack it together.
- Bake in the preheated oven for 20-25 minutes or until the tops are golden brown and slightly crispy.
- Allow the muffins to cool for a few minutes in the pan before removing and serving.
Notes
Try my World Famous Cornbread for this one: https://jimcooksfoodgood.com/world-famous-cornbread/
Nutrition
Serving: 12People
