Cornbread Stuffing Muffins
This recipe is a spin on traditional cornbread muffins, and Thanksgiving stuffing.
- 1 Pound cornbread, cut into 1/2-inch cubes
- 6 Tablespoons butter
- 2 large yellow onions, chopped
- 3 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
- 1 egg, lightly beaten
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.