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Side dishe for 12

Cranberry Cornbread Stuffing Muffins

Cornbread, vegetables, cranberries, herbs, and broth bake in muffin cups until firm and golden.

$0.48per serving $
65 minstart to table
12servings

AmericanVegetarianBudgetSide dishesThanksgiving on a budgetBack to schoolFallSummer

Ingredients

  • 8 cup cornbread
  • 1 tsp unsalted butter
  • 1 sweet onion
  • 1 stalk celery
  • 1/2 cup dried cranberries
  • 2 tsp thyme
  • 2 tsp parsley
  • 1 tsp chipotle powder
  • 1 tsp salt
  • 1/4 tsp ground white pepper
  • 2 cup vegetable broth
  • 2 tbsp white wine vinegar
  • 2 eggs

Steps

  1. Heat the oven to 375 F and grease a 12-cup muffin pan with butter.
  2. Cook the onion and celery in the butter in a skillet over medium heat for 5 minutes.
  3. Combine the cornbread, cooked vegetables, cranberries, thyme, parsley, chipotle powder, salt, and pepper in a bowl.
  4. Whisk the broth, vinegar, and eggs together, then stir them into the cornbread mixture.
  5. Divide the mixture among the muffin cups.
  6. Bake for 25 to 30 minutes, until the tops are golden and the eggs are firm.

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