Homemade Crispy Cornbread Stuffing recipe

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Ingredients

1 ½ cups water
1 (8.5 ounce) package corn bread mix (such as Marie Callender's®)
¼ cup butter
1 cup diced onion
1 cup diced celery
1 (6 ounce) box turkey stuffing mix
2 teaspoons poultry seasoning
3 eggs
7 fluid ounces chicken broth, or to taste

Nutrition Info

154 calories
carbohydrate: 20.1 g
cholesterol: 46 mg
fat: 6.1 g
fiber: 0.8 g
protein: 4 g
saturatedFat: 2.6 g
servingSize: -
sodium: 539.2 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

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

  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.

  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.

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

  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.

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

Recipe Yield

15 muffins

Recipe Note

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!

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