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Savory Cornbread Stuffing Muffins

savory cornbread stuffing muffins - featured image
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A delicious handheld twist on traditional stuffing, combining crumbly cornbread with savory herbs and vegetables. Perfect for holiday gatherings or cozy family meals.

Ingredients

Scale
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 2 tablespoons unsalted butter
  • 1 small onion, finely diced
  • 2 celery stalks, finely diced
  • 1/2 cup carrots, finely diced
  • 2 teaspoons fresh sage, chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 cup chicken or vegetable broth
  • 1/4 cup chopped fresh parsley
  • Optional: 1/4 cup cooked sausage, crumbled

Instructions

  1. Preheat your oven to 375°F (190°C). Grease your muffin tin with non-stick spray or line with cupcake liners.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, mix the milk, melted butter, and egg until well combined. Gradually pour the wet ingredients into the dry ingredients, stirring just until combined. Avoid overmixing.
  3. Spoon the batter into the muffin tin, filling each cup about two-thirds full. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool completely before crumbling.
  4. Heat the butter in a large skillet over medium heat. Add the onion, celery, and carrots, cooking until softened—about 5-7 minutes. Stir in the sage, thyme, and black pepper. Cook for another minute until fragrant.
  5. Crumble the cooled cornbread into a large mixing bowl. Add the cooked vegetable mixture, chicken or vegetable broth, parsley, and optional sausage. Mix gently until everything is evenly combined.
  6. Divide the mixture evenly among the muffin cups, pressing down slightly to compact. Bake at 375°F (190°C) for 20-25 minutes, or until the tops are golden brown and the muffins are set.
  7. Let the muffins cool for 5-10 minutes before removing them from the tin. Serve warm and enjoy.

Notes

[‘Don’t overmix the cornbread batter to avoid dense muffins.’, ‘Use fresh herbs for vibrant flavor.’, ‘Add extra broth for softer muffins.’, ‘Make ahead and reheat in the oven at 350°F (175°C) for 10 minutes before serving.’]

Nutrition

Keywords: cornbread stuffing muffins, holiday side dish, savory muffins, Thanksgiving recipe, Christmas recipe

Find it online: https://yumyep.com/savory-cornbread-stuffing-muffins-recipe-perfect-for-holidays/