Cornbread Stuffing is the most requested recipe I get for Thanksgiving and Christmas. Cornbread Stuffing Muffins work well with turkey as the sweet, salty, nutty cornbread stuffing brings out the flavour of the meat.
You can make one roasting tin of cornbread stuffing but it is too easy to eat the entire pan! We make our Cornbread Stuffing as muffins for presentation and portion control. You will not have leftovers.
Cornbread Stuffing Muffins
- 1 batch cornbread made in a 9x11 pan not 8x8
- 12 rashers streaky bacon
- 200 grams onions finely diced
- 1 tablespoon sugar caster or granulated
- 25 grams butter
- 100 grams walnuts roughly chopped
- 1 handful parsley minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 500 ml chicken stock cooled to room temperature
- 1 egg beaten
- Make the cornbread and let it cool completely
- In a large, non-stick skillet, fry the bacon until crisp. Drain on kitchen paper and then dice.
- In the bacon drippings, soften the onions on low until translucent. Mix in the sugar to caramelise the onions just a bit.
- Add in butter, nuts and toast lightly.
- Let all of these ingredients cool to room temperature.
- To make the stuffing, combine crumbled cornbread, onion mixture, parsley, bacon, egg and chicken stock in a large bowl. Season with salt and pepper.
- The stuffing mix should be moist.
- Spoon into greased and floured muffin tins (this will help make the bottoms crispy).
- Bake at 170C fan for 25-30 minutes until crispy and golden.