Homemade Crispy Cornbread Stuffing

This recipe was passed down from my grandmother and is the best stuffing I’ve ever had. The stuffing is baked in a muffin pan so it’s very crispy and easy to serve!

Step: 1

Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking pan. Grease 15 muffin cups or line with paper muffin liners.

Step: 2

Combine water and corn bread mix in a bowl; stir until smooth. Pour batter into 8x8-inch baking pan.

Step: 3

Bake in the preheated oven until top is golden brown, 30 to 35 minutes. Remove from oven; reduce temperature to 350 degrees F (175 degrees C). Cool corn bread until easily touched, about 15 minutes.

Step: 4

Melt butter in a skillet over medium heat. Stir onion and celery into the skillet; cook and stir until vegetables are firm yet tender, 5 to 7 minutes. Remove from heat; cool.

Step: 5

Crumble cooled cornbread into a large bowl. Stir in stuffing mix and poultry seasoning; mix until well combined.

Step: 6

Stir eggs into the cooled vegetable mixture; pour immediately into cornbread mixture. Stir until well mixed. Pour in chicken broth; stir until ingredients stick together. Form mixture into palm-size balls; place into prepared muffin cups.

Step: 7

Bake in preheated oven until tops spring back when lightly pressed, about 35 minutes.

Per Serving: 154 calories; protein 4g; carbohydrates 20.1g; fat 6.1g; cholesterol 46mg; sodium 539.2mg.

The most clear way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose more different. If you’re cooking pasta, make sure for a simple vegetable . Making steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a best idea to also make a rice salad.

This also can make to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can make a dish do more often .