Dec 14, 2017

Fab Recipe: Cornbread Stuffing Muffins

I was raised cooking in the kitchen from a very early age so as an adult, those traditions have carried on into adulthood. This recipe is perfect because it takes the place of both cornbread and dressing.Two southern classics. It's a must-have for me during the holidays.

Cornbread Stuffing Muffin Recipe
Required Ingredients: Cornbread | Chicken Stock | Sweet Vidalia Onion| Celery | Sweet Peppers | Thyme | Boiled Egg | Green Onion

Preparation: I typically chop all vegetable ingredients up and stuff them in my whole chicken and/or turkey then bake. This will cook the vegetables and create a natural chicken stock. Cook cornbread as you normally would. I prefer my cornbread to be on the sweeter side. 

1. Combine entire cornbread, chopped boiled eggs (use to your discretion), cooked vegetables and just enough chicken stock in large mixing bowl to dampen the mixture evenly (should be consistent with cookie batter). 
    2. Add additional season to your liking if the chicken stock does not provided enough taste to the batter.
      3. Transfer individual portions to muffin pan and bake for approximately 25 minutes. Let pan cool for 15 minutes prior to removing muffins. Bon App├ętit!

        4 comments:

        1. Definitely one of my favorites. I haven't done a stuffed before but i am going to be trying this soon. Thanks for sharing.

          Happy Holidays!
          http://www.thefashionstirfry.com

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        2. Let me know how it turns out Busola.

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        3. What! Kitchen fab too? Love it thanks for share doll:)

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        4. I think I will try these this holiday season as an appetizer using the smallest muffin size available. I MISTLY likely will add a little spicy Italian sausage just for kicks!!! Thanks for sharing!!

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