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Crispy Unique Cornbread and Sausage Stuffing Muffins

Crispy Unique Cornbread and Sausage Stuffing Muffins - featured image
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Portable, bite-sized stuffing muffins featuring crispy cornbread cubes, savory sausage, and fresh herbs, baked in a muffin tin for a crunchy exterior and tender interior.

Ingredients

Scale
  • 2 cups cubed cornbread (day-old preferred)
  • 1/2 pound Italian sausage or breakfast sausage, casings removed and crumbled
  • 2 tablespoons unsalted butter
  • 1/2 cup finely diced yellow onion
  • 1/2 cup finely diced celery
  • 2 large eggs, lightly beaten
  • 1 cup low-sodium chicken broth
  • 2 tablespoons fresh sage, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt (adjust to taste)
  • Optional: 1/4 cup shredded cheddar cheese or dried cranberries

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin generously with butter or non-stick spray.
  2. Heat a large skillet over medium-high heat. Cook the crumbled sausage until browned and cooked through, breaking it up with a spoon. Drain excess fat, leaving about a tablespoon. Remove sausage and set aside.
  3. In the same skillet, melt the butter over medium heat. Add diced onion and celery, sautéing until soft and translucent (about 5 minutes). Add fresh herbs in the last minute of cooking.
  4. In a large mixing bowl, combine the cubed cornbread, cooked sausage, and sautéed vegetable mixture. Toss gently to distribute evenly.
  5. In a separate bowl, whisk together the beaten eggs, chicken broth, black pepper, and salt.
  6. Pour the wet mixture over the cornbread mixture. Gently toss to combine and let sit for 5 minutes to allow the cornbread to absorb the liquid.
  7. Spoon the mixture into the prepared muffin cups, pressing down firmly with the back of a spoon to compact it. Fill each cup to the top.
  8. Bake for 20-25 minutes until the tops are golden brown and crisp. Check doneness with a toothpick.
  9. Let the muffins cool in the pan for 5 minutes before removing and serving warm.

Notes

Use day-old cornbread for best texture to avoid sogginess. Press the mixture firmly into the muffin tin to ensure a dense, crispy texture. If using high-fat sausage, you may not need extra butter on top. For gluten-free version, use certified gluten-free cornbread and broth.

Nutrition

Keywords: cornbread stuffing, sausage muffins, party bites, holiday appetizer, game day food, crispy stuffing, handheld comfort food

Find it online: https://livelybite.com/crispy-unique-cornbread-and-sausage-stuffing-muffins-10-easy-party-bites/