Go Back
- 2 cups cornbread, crumbled - 1 cup crusty bread, cubed - 1 cup vegetable broth - 1/2 cup celery, finely chopped - 1/2 cup onion, finely chopped - 1/2 cup carrots, finely chopped - 2 cloves garlic, minced - 1 teaspoon dried sage - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 2 large eggs - 1/4 cup fresh parsley, chopped (for garnish) - Additional spices or herbs - Nuts or dried fruits - Alternative broth options When I make cornbread stuffing muffins, I often check my pantry for these key ingredients. The cornbread is the star, providing a sweet base. I like to use a mix of cornbread and crusty bread to add texture. Fresh vegetables, like celery, onions, and carrots, give a nice crunch and flavor. Garlic adds depth, while the herbs bring out the best in the dish. You can tailor this recipe to your taste. Want a little heat? Add some red pepper flakes or jalapeños. If you love nuts, toss in some chopped pecans or walnuts. Dried fruits, like cranberries, can add a sweet touch. For broth, vegetable works great, but chicken broth can boost flavor too. Using these ingredients, I create a muffin that is both tasty and simple. These muffins not only look great, but they also pair well with many meals. For the complete recipe, check the Full Recipe section. 1. Preheat your oven to 375°F (190°C). This step is key for even cooking. 2. Grease a muffin tin with non-stick spray. This keeps the muffins from sticking. 3. In a large bowl, combine 2 cups of crumbled cornbread and 1 cup of cubed crusty bread. This forms the base of your muffins. 1. In a skillet over medium heat, add a little olive oil. 2. Sauté 1/2 cup of finely chopped celery, 1/2 cup of finely chopped onion, 1/2 cup of finely chopped carrots, and 2 cloves of minced garlic until softened, about 5-7 minutes. This step builds flavor. 3. Add the sautéed vegetables to the bowl with the bread. Mix well to combine all ingredients. 1. Pour in 1 cup of vegetable broth, and add 1 teaspoon each of dried sage, thyme, and rosemary. Also, add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir until everything is mixed. 2. In a separate small bowl, beat 2 large eggs. Fold them into the bread mixture until fully incorporated. 3. Spoon the mixture into the greased muffin tin, filling each cup about three-quarters full. 4. Bake in the preheated oven for 20-25 minutes. They should be golden brown, and a toothpick should come out clean. 5. Once baked, cool for a few minutes in the pan. Then transfer the muffins to a cooling rack. Enjoy these cornbread stuffing muffins warm or at room temperature! For detailed steps, check the Full Recipe. To make your cornbread stuffing muffins perfect, follow these tips: - Even Baking and Browning: Place your muffin tin in the center of the oven. This helps heat circulate evenly. Rotate the pan halfway through baking to promote even browning. - Adjusting Moisture: If the mixture seems too dry, add more vegetable broth, one tablespoon at a time. If it's too wet, add more crumbled bread. You want a moist, but not soggy, texture. These muffins shine best when served warm or at room temperature. Their flavors develop as they cool. Pair them with gravy, cranberry sauce, or a fresh salad for a delightful meal. To store leftovers, let the muffins cool completely. Place them in an airtight container in the fridge. They will last for up to three days. For reheating, pop them in the oven at 350°F (175°C) for about 10 minutes. This will help restore their crispiness. You can also microwave them for about 20-30 seconds if you need a quick heat-up. {{image_2}} You can change the flavor of your cornbread stuffing muffins easily. Try using different herbs. For instance, swap out sage for oregano or add a pinch of cayenne for heat. This will give your muffins a unique twist. Adding proteins like sausage or bacon can also elevate the dish. Cook your protein first, then mix it into the bread mixture. The savory notes of sausage or bacon will complement the sweet cornbread perfectly. If you need gluten-free options, use gluten-free cornbread and bread. There are many mixes available that work well. Just make sure to check the labels for hidden gluten. For vegan alternatives, replace the eggs with flaxseed or chia seed. To do this, mix one tablespoon of ground flaxseed or chia seeds with three tablespoons of water. Let it sit for a few minutes until it thickens. This will help bind your muffins without the eggs. You can customize your muffins based on seasonal vegetables. In the fall, add roasted butternut squash or sweet potatoes. In the spring, try adding fresh peas or asparagus. The seasonal veggies will add color and flavor, making your muffins even more delightful. For the Full Recipe, be sure to check the complete instructions and variations to suit your taste! How do I ensure my muffins are not dry? To keep your muffins moist, use enough broth. The mixture should feel wet but not soupy. Bake them just until golden brown. This helps lock in moisture and flavor. You can also add extra veggies like mushrooms or zucchini for added moisture. Can I make these muffins ahead of time? Yes, you can make these muffins ahead of time. Bake them and let them cool. Store them in an airtight container in the fridge for up to 3 days. Reheat them in the oven for a few minutes before serving. Can I freeze cornbread stuffing muffins? Absolutely! Allow the muffins to cool completely. Then, wrap them tightly in plastic wrap and place them in a freezer bag. They can last up to 2 months in the freezer. Just thaw them overnight in the fridge when you're ready to eat. How long do leftovers last in the fridge? Leftovers will stay fresh for about 3 days in the fridge. Keep them in an airtight container to maintain their texture and taste. You can reheat them in the oven or microwave for a quick snack. What can I use instead of vegetable broth? If you don't have vegetable broth, chicken broth works great too. You can also use water, but the flavor may be milder. Adding a pinch of salt or herbs can enhance the taste. Are there alternatives to eggs in this recipe? Yes, you can substitute eggs with flaxseed meal or applesauce. For each egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit until it thickens. For applesauce, use 1/4 cup per egg. This cornbread stuffing muffins recipe is quick and easy. You will need about 20 minutes to prep and 25 minutes to cook. This recipe makes 12 muffins, perfect for sharing. You can access the complete recipe for Cornbread Stuffing Muffins [here](#). You learned how to make delicious cornbread stuffing muffins. We discussed the ingredients, preparation steps, and baking tips. You can customize these muffins with your favorite herbs and proteins. Remember to store leftovers correctly for the best taste. These muffins are easy to make and perfect for any meal. Enjoy your cooking!

Cornbread Stuffing Muffins

Discover the delightful flavor of Cornbread Stuffing Muffins with this easy recipe! Perfect for any meal, these savory muffins combine crumbled cornbread and fresh veggies for a tasty twist on traditional stuffing. With simple ingredients and quick baking, you'll love how they come together in just 45 minutes.
Print Recipe Pin Recipe

Ingredients
  

2 cups cornbread, crumbled (store-bought or homemade)

1 cup crusty bread, cubed

1 cup vegetable broth

1/2 cup celery, finely chopped

1/2 cup onion, finely chopped

1/2 cup carrots, finely chopped

2 cloves garlic, minced

1 teaspoon dried sage

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon salt

1/4 teaspoon black pepper

2 large eggs

1/4 cup fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 375°F (190°C). Grease a muffin tin with non-stick spray.

    In a large mixing bowl, combine the crumbled cornbread and cubed crusty bread.

      In a skillet over medium heat, add a little olive oil and sauté the chopped celery, onion, carrots, and garlic until softened, about 5-7 minutes.

        Add the sautéed vegetables to the bowl with the breads and mix well.

          Pour in the vegetable broth and add the sage, thyme, rosemary, salt, and black pepper to the mixture. Stir until everything is evenly combined.

            In a separate small bowl, beat the eggs and then fold them into the bread mixture until fully incorporated.

              Spoon the mixture into the greased muffin tin, filling each cup about three-quarters full.

                Bake in the preheated oven for 20-25 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.

                  Once baked, allow to cool for a few minutes in the pan before transferring the muffins to a cooling rack.

                    Garnish with fresh parsley before serving.

                      Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 12 muffins