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.
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.