These moist cornbread muffins are filled with stuffing ingredients like sausage, onions, celery and scallions, for a very flavorful muffin. Out of all the Thanksgiving recipe ideas I’ve done this year, this is my favorite! It combines the best parts of two Thanksgiving dishes into one.
Here is one more Thanksgiving idea before the big day. As I was falling asleep the other night, this idea came to me. Why not make cornbread muffins stuffed with stuffing? I like the idea of stuffing but don’t particularly enjoy most of the stuffing I’ve eaten because I find it too mushy. I love cornbread, but sometimes it can be a little dry and no one else in my family seems to like plain cornbread and I end up having to eat the entire pan.
This combines the best of both worlds. You get the taste of cornbread, but it’s also flavored with other ingredients which keep it from being dry and boring. And by adding the other ingredients, it tastes a lot like cornbread stuffing but without all the crumbliness.
I loved, loved these. I’m not ashamed to say I devoured quite a few, minutes after finishing these photos. In my defense, cornbread tastes best when it still has that crunchy exterior, so I had to eat them right away. Mr. K usually doesn’t eat cornbread and he loved them too, declaring me to be a “great cook.”
What really made these flavorful were the sausage pieces. I used pork andouille sausage from Whole Foods which I got from Whole Foods La Jolla when I picked up the deep fried turkey ingredients. They have such a huge selection of sausages made in-house to choose from. I love the packaging they wrap it in. I wish they sold a wrapping paper like it! The sausage has a smoky spiciness to it. You can use whatever sausage you wish, but try to select something with a bold flavor.
I also fiddled with my cornbread recipe, substituting some of the cornmeal with corn flour, which has a finer texture. This made the corn muffins have a richer corn flavor and a lighter crumb.
This is going to become a new staple on my Thanksgiving menu.
Cornbread Stuffing Muffins
For the cornbread muffins
- 1 cup all purpose flour
- 1/2 cup cornmeal
- 1/2 cup corn flour
- 1 tbsp baking powder
- 1/4 cup granulated sugar
- 1 tsp salt
- 1 cup buttermilk
- 1 large egg
- 1/3 cup vegetable oil
for the filling
- 1/2 -3/4 lb pork andouille sausage finely chopped, browned, and cooked. I sliced my sausages into 1/2 inch thick slices and then divided each slice into quarters
- 1/4 cup finely diced celery lightly sauteed so that they remain crunchy
- 1/4 cup finely diced onions lightly sauteed
- 3 tbsp chopped green scallions
- Preheat oven to 375°F. Line muffin tin with cupcake liners. In a large bowl, add all the cornbread ingredients and mix with a whisk until everything is blended. Scoop batter into cupcake liners, filling between 1/2 to 2/3 full. You should be able to make 12 muffins.
- In a separate bowl, add all the filling ingredients and mix together. Scoop a heaping 1 tbsp of stuffing into the middle of each muffin. Try to make sure each one has an even amount of all the stuffing ingredients. I like having about 4-5 pieces of sausage in each one.
- Bake for about 20 minutes until muffins are done. Serve warm. Garnish with additional scallions if desired.
- Nutrition estimate includes 1/2 pound of sausage.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Disclaimer: Many of the ingredients used for this post were provided to me from Whole Foods La Jolla as part of my holiday post, which as you may recall, started with my deep fried turkey. All opinions in this post are my own.