Cornbread Stuffing Muffins
You can make one roasting tin of this 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.
made in a 9x11 pan not 8x8
caster or granulated
cooled to room temperature
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.