Cornbread Stuffing Muffins

Cornbread Stuffing Muffins

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
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5 from 1 vote

Cornbread Stuffing Muffins

Cornbread Stuffing Muffins
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 29 minutes
Servings 12
Author Jim


  • 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


  • 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.


Try my World Famous Cornbread for this one:


Serving: 12People

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