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.