Description
These elegant, individual-sized cornbread dressing muffins offer the perfect balance of a golden, crispy exterior and a moist, flavorful center. By using a muffin tin, you ensure consistent texture and easy portioning for any holiday gathering. Packed with aromatic herbs, celery, and onions, this southern-inspired side dish eliminates the mess of a traditional casserole while elevating your dinner presentation. They are completely meat-free and non-alcoholic, making them a crowd-pleasing addition to any celebratory feast.
Ingredients
4 cups day-old cornbread, cubed
2 cups white bread cubes, stale or toasted
6 tbsp unsalted butter, melted
1 cup yellow onion, finely diced
1 cup celery, diced
2 cups vegetable broth, warm
1 tsp dried sage
1 tsp dried thyme
1/4 cup fresh parsley, chopped
1/2 cup dried cranberries (optional)
Instructions
Preheat oven to 375°F and thoroughly grease a 12-cup muffin tin with butter.
Toast the cornbread and white bread cubes on a baking sheet for 10 minutes until firm.
Sauté the onion and celery in 2 tablespoons of butter in a skillet until translucent.
In a large bowl, combine the toasted bread, sautéed vegetables, sage, thyme, parsley, and cranberries.
Drizzle the remaining melted butter and 1 cup of warm vegetable broth over the mixture, tossing gently.
Gradually add more broth until the mixture is moist but not soggy.
Pack the mixture into the prepared muffin tin cavities.
Bake for 25 minutes or until the tops are golden brown and crispy.
Notes
Ensure the bread is slightly stale or toasted to prevent the muffins from becoming mushy. You can prepare the mixture up to 4 hours in advance, but bake just before serving for the best texture. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 25
- Category: Lunch
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 muffin
- Calories: 195
- Sugar: 6g
- Sodium: 380mg
- Fat: 8g
- Saturated Fat: 4.5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg