Holiday Cornbread Stuffing Muffins
Delicious bite-sized muffins packed with the cozy flavors of cornbread stuffing, perfect for any holiday gathering.
Ingredients
Base Ingredients
- 4 cups cornbread, crumbled
- 1 cup onion, diced
- 1 cup celery, diced
- ½ cup butter Can be substituted with olive oil or coconut oil.
- 2 cups chicken broth Can be substituted with vegetable broth for a vegetarian option.
- 2 eggs beaten For a vegan version, use flaxseed meal as a substitute.
Seasonings
- 1 teaspoon sage Fresh herbs preferred for enhanced flavor.
- 1 teaspoon thyme Fresh herbs preferred for enhanced flavor.
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Preparation
- Start by crumbling the cornbread into a large bowl.
- In a skillet, melt the butter over medium heat. Once melted, add the diced onion and celery. Cook until they are softened, about 5-7 minutes.
Mixing
- In your large bowl with the crumbled cornbread, add in the cooked onion and celery. Sprinkle in the sage, thyme, salt, and black pepper. Mix well.
- Pour in the chicken broth and beaten eggs. Stir gently until everything is well combined.
Baking
- Spoon the mixture into muffin tins, filling them about 3/4 full.
- Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until golden brown.
Cooling & Serving
- Let the muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm, optionally with cranberry sauce or gravy.
Notes
Store in an airtight container. They last up to a week in the fridge. Reheat in the microwave or oven as needed.