Cornbread Stuffing Muffins

Cornbread Stuffing Muffins
Staff Writer

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This recipe is a spin on traditional cornbread muffins, and Thanksgiving stuffing.

Click here to see Thanksgiving Stuffing Reinvented in 8 New Ways

4
Servings
483
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Pound  cornbread, cut into 1/2-inch cubes
  • 6  Tablespoons  butter
  • large yellow onions, chopped
  • stalks celery, chopped
  • 1  Teaspoon  ground thyme
  • 1/2  Cup  chopped parsley
  • 3-4  Cups  chicken stock
  • Salt and pepper, to taste
  • 1/2  Cup  dried cranberries
  • egg, lightly beaten

Directions

Preheat the oven to 400 degrees.

Spread the cornbread cubes in single layer in a large baking pan. Bake, stirring occasionally, until golden brown, about 10 minutes. Transfer to a large bowl. Alternatively, you can prepare your cornbread cubes a few days in advance and spread them out on a baking pan to dry out.

In a large, heavy frying pan over medium-high heat, melt the butter. When hot, add the onion and celery and cook, stirring occasionally until golden brown, about 20-25 minutes. Transfer the onion and celery to bread cubes. Add the stock, a little at a time until the bread is completely moistened, but not mushy. Add the ground thyme, parsley, and season with salt and pepper. Mix in the egg and stir to combine.

Reduce the oven to 350 degrees and butter 6 large or 12 standard muffin tins. Use an ice cream scoop to fill and mound up the stuffing in the muffin tins. Bake until set and crisp on top; 15-20 minutes.

Nutritional Facts

Total Fat
19g
27%
Sugar
25g
28%
Saturated Fat
7g
29%
Cholesterol
36mg
12%
Carbohydrate, by difference
62g
48%
Protein
17g
37%
Vitamin A, RAE
27µg
4%
Vitamin C, total ascorbic acid
12mg
16%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
210mg
21%
Choline, total
49mg
12%
Fiber, total dietary
5g
20%
Folate, total
86µg
22%
Iron, Fe
3mg
17%
Magnesium, Mg
30mg
9%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
176mg
25%
Selenium, Se
26µg
47%
Sodium, Na
1068mg
71%
Water
207g
8%
Zinc, Zn
2mg
25%

Cornbread Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cornbread Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.