Here’s a new recipe for this week. Enjoy!
Cornbread Stuffing Muffins
Ingredients:
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
Directions:
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.
sound just came out of my face reading this.
An awesome recipe- thanks, 