Southern Cornbread Stuffing Muffins
SERVES: 6-8
PREP TIME: 10 minutes
TOTAL TIME: 40 minutes
COURSE: Side
If you’re looking to switch up your classic stuffing, these delightful muffins are the way to go. All of the classic stuffing fixings — aromatics, herbs, bread, and more — are mixed together and piled into muffin tins before baking. The end result? Savory, golden brown muffins that pack a beloved stuffing staple into a compact treat. They make a playful side dish your guests will love.
Ingredients
- 3 Tbsp olive oil
- 1/2 cup diced carrot
- 1/2 cup diced onion
- 1/2 cup diced celery
- 3 cloves garlic, minced
- 3 cups cremini mushrooms, sliced thinly
- 2 Tbsp fresh rosemary, minced
- 2 Tbsp fresh sage, minced
- 2 Tbsp fresh thyme, minced
- 4 cups Citarella cornbread, crumbled
- 1 1/4 cup broth
- 1 egg
- Salt and pepper, to taste
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a large skillet over medium-high heat, add olive oil. Once shimmering add carrots, onion, celery, garlic, and herbs. Cook for 3 minutes, stirring frequently until translucent, then add mushrooms. Cook an additional 3-5 minutes, then remove from heat and season with salt and pepper.
- Whisk together egg and broth and season with salt and pepper.
- In a large bowl add cornbread, cooked vegetables, and broth mixture. Mix until just combined.
- Prepare muffin tins with paper inserts, or using a cooking spray. Scoop stuffing mixture into muffin tins. Bake for 20-25 minutes until tops are golden brown.
- Serve alongside your favorite Citarella sides and enjoy!
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