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Cornbread and Pancetta Stuffin' Muffins Recipe

Cornbread
iStock/Imagesbybarbara

Cornbread

Give everyone their own side of stuffing with these cornbread muffins. Think of it as two side dishes rolled into one — no, that’s not cheating, that’s just being practical.

Ingredients

  • 2 pounds cornbread, cut into 1-inch cubes
  • 1 tablespoon extra-virgin olive oil
  • 8 ounces pancetta, cubed
  • 1 large onion, chopped
  • 3 celery ribs, chopped
  • Salt and pepper, to taste
  • 3 -4 leaves fresh sage, chifonnade
  • 3 eggs
  • 1-3 cup chicken broth (depending on dryness of the bread)
  • 12 tablespoons butter

Directions

Preheat the oven to 350-400 degrees.

Place the cornbread in the oven until slightly toasted. Allow to cool. Heat the oil in a skillet over medium heat. Cook the pancetta until slightly browned, but not crispy; remove and drain. Transfer to a bowl.

Add the onion, celery, salt, and pepper and cook over medium heat until translucent, about 5 minutes. Remove and allow to cool slightly. Add all dry ingredients to the bowl with the pancetta and toss. Whisk in the eggs and mix carefully; do not allow the cornbread to break apart. Add just enough broth to moisten and place in well-buttered muffin tins. Dollop each muffin with 1 tablespoon of butter.

Nutritional Facts
Servings12
Calories Per Serving430
Total Fat27g42%
Sugar2gN/A
Saturated12g58%
Cholesterol114mg38%
Protein10g20%
Carbs37g12%
Vitamin A120µg13%
Vitamin B120.3µg5.5%
Vitamin B60.2mg10.5%
Vitamin C2mg3%
Vitamin D0.5µg0.1%
Vitamin E0.8mg3.8%
Vitamin K11µg13%
Calcium214mg21%
Fiber0.6g2.5%
Folate (food)29µgN/A
Folate equivalent (total)104µg26%
Folic acid44µgN/A
Iron2mg14%
Magnesium29mg7%
Monounsaturated9gN/A
Niacin (B3)3mg16%
Phosphorus198mg28%
Polyunsaturated5gN/A
Potassium263mg8%
Riboflavin (B2)0.3mg19.8%
Sodium705mg29%
Thiamin (B1)0.3mg20.1%
Trans0.5gN/A
Zinc0.9mg6.3%
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