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Cozy Cornbread Stuffing Muffins with Sausage

cornbread stuffing muffins with sausage - featured image
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These savory cornbread stuffing muffins are packed with sausage, herbs, and vegetables, baked into individual portions with crispy edges and a tender, custard-like center. Perfect for holidays or any cozy meal.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 pound ground pork sausage
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 celery stalks, finely diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 1/2 cup chicken broth (low-sodium)
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Generously grease a 12-cup muffin tin with butter or cooking spray.
  2. Spread cornmeal on a baking sheet and toast in the oven for 5-7 minutes, stirring once halfway through, until fragrant and slightly golden.
  3. In a medium skillet over medium heat, cook the ground sausage, breaking it up, until browned and cooked through (6-8 minutes). Transfer sausage to a plate, leaving about 2 tablespoons of drippings in the pan.
  4. Add diced onion and celery to the same pan with the drippings. Cook over medium heat for about 5 minutes until softened. Add minced garlic and cook for 1 minute more.
  5. In a large bowl, whisk together toasted cornmeal, flour, baking powder, salt, and sugar.
  6. In a separate bowl, whisk together buttermilk, melted butter, and eggs until smooth.
  7. Pour wet ingredients into dry ingredients and stir gently until just combined (a few lumps are fine). Fold in cooked sausage, sautéed vegetables, dried herbs, and black pepper.
  8. Pour in chicken broth and fold gently until incorporated. Batter will be loose, like thick pancake batter.
  9. Divide batter evenly among the 12 muffin cups (fill almost to the top).
  10. Bake on the middle rack for 18-22 minutes, until tops are golden brown and a toothpick inserted in the center comes out clean.
  11. Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack.

Notes

For best flavor, do not skip toasting the cornmeal. The muffins taste even better the next day as flavors meld. For a gluten-free version, use a 1:1 gluten-free baking blend. For dairy-free, use plant-based butter and buttermilk substitute. Underbake by 2 minutes if making ahead to keep moist when reheated.

Nutrition

Keywords: cornbread stuffing, sausage muffins, Thanksgiving stuffing, cornbread muffins, holiday side dish, comfort food

Find it online: https://breezybake.com/cozy-cornbread-stuffing-muffins-with-sausage-easy-recipe/