It ‘s Thanksgiving time! Stuffing is usually a huge staple item on the dinner table, but I wanted to shake it up just a bit. So, I came up with individual portions of cornbread stuffing that I’m calling Stuffin Muffins. Now, you can start one of two ways, easier: buying cornbread and toasting it, or, making it and then toasting it. I went all in and made from scratch.

Here’s what you’ll need:

Cornbread:

• 1 1/4 cups of flour
• 3/4 cup corn meal
• 1/4 cup sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 vegetable oil
• 1 egg
• 1/4 cup of whole corn kernles (optional)

Heat the oven to 400 degrees F and grease a 9 in pan. Combine all the dry ingredients in a bowl.

Then, mix in all the wet ingredients, pour into a pan an pop in the oven for about 20-25 minutes.

Let the bread cool, then cut into cubes and toast on a baking tray for about 30 minutes or until dry and golden brown.

Stuffing mixture:

• 2 tablespoons butter
• 1 cup chopped yellow onions
• 1/2 cup chopped celery
• 1 cups fresh corn kernels
• 1 tablespoons minced garlic
• 1 egg
• 1 1/2 cup vegetable or chicken stock
• 1/4 cup milk
• any seasonings you’d like (I used garlic, salt, pepper, thyme, rosemary)
• 4 cups of the cubed cornbread

Preheat oven to 375 degrees F. Melt the butter and vegetables until tender in a pan, about 4-5 minutes. Set aside to slightly cool.

Whisk together the egg, stock, milk and herbs and season with salt and pepper, to taste.

Combine all items, including cornbread and divide the mixture into a greased muffin tray.

Pop that in the oven and cook covered for 20 minutes. Uncover and cook for additional 20 minutes or until crusty.

Stuffin. Muffin. Happy Thanksgiving!

Recipe-friendly version:

Here’s what you’ll need:

Cornbread:

• 1 1/4 cups of flour
• 3/4 cup corn meal
• 1/4 cup sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 vegetable oil
• 1 egg
• 1/4 cup of whole corn kernles (optional)
• Heat the oven to 400 degrees F and grease a 9 in pan. Combine all the dry ingredients in a 
• bowl.

Then, mix in all the wet ingredients, pour into a pan an pop in the oven for about 20-25 minutes.

Let the bread cool, then cut into cubes and toast on a baking tray for about 30 minutes or until dry and golden brown.

Stuffing mixture:

• 2 tablespoons butter
• 1 cup chopped yellow onions
• 1/2 cup chopped celery
• 1 cups fresh corn kernels
• 1 tablespoons minced garlic
• 1 egg
• 1 1/2 cup vegetable or chicken stock
• 1/4 cup milk
• any seasonings you’d like (I used garlic, salt, pepper, thyme, rosemary)
• 4 cups of the cubed cornbread
• Preheat oven to 375 degrees F. Melt the butter and vegetables until tender in a pan, about 4-5
• minutes. Set aside to slightly cool.

Whisk together the egg, stock, milk and herbs and season with salt and pepper, to taste.

Combine all items, including cornbread and divide the mixture into a greased muffin tray.

Pop that in the oven and cook covered for 20 minutes. Uncover and cook for additional 20 minutes or until crusty.