Here’s a new recipe for this week. Enjoy!
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.