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Kid-Approved Cornbread Stuffing Muffins with Sausage: Easy Holiday Side

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These individually portioned cornbread stuffing muffins are perfectly crispy on the outside and soft on the inside, with savory sausage and a touch of sweetness. They solve classic stuffing problems—no sogginess, no blandness—and are a fun, kid-friendly holiday side.

Ingredients

Scale
  • 1 cup yellow cornmeal (medium-grind, e.g., Quaker)
  • 1 cup all-purpose flour (spooned and leveled)
  • 1/4 cup granulated sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice)
  • 1/3 cup vegetable oil (or melted butter)
  • 2 large eggs (room temperature)
  • 1 pound mild or spicy Italian sausage (casings removed, e.g., Johnsonville)
  • 1 medium yellow onion (finely diced, about 1 cup)
  • 2 stalks celery (finely diced, about 1/2 cup)
  • 2 cloves garlic (minced)
  • 4 tablespoons unsalted butter
  • 1/2 cup low-sodium chicken broth (plus more if needed)
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 large eggs (lightly beaten, for stuffing)

Instructions

  1. Make the cornbread (can be done 1-2 days ahead): Preheat oven to 400°F (200°C). Grease an 8×8 or 9×9 baking pan. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk buttermilk, oil, and eggs. Pour wet into dry and stir until just combined (a few lumps are fine). Pour into prepared pan and bake 20-25 minutes until a toothpick comes out clean. Cool completely on a wire rack.
  2. Cook the sausage and veggies: Crumble sausage into a large skillet over medium heat. Cook, breaking it up, until browned and cooked through. Transfer sausage to a plate with a slotted spoon, leaving about 1 tablespoon drippings in the pan. Add butter to the pan. Once melted, add onion and celery. Cook 5-7 minutes until onion is translucent and celery soft. Add garlic and cook 30 seconds until fragrant.
  3. Crumble the cornbread: Crumble cooled cornbread into a very large mixing bowl, aiming for a mix of fine crumbs and pea-sized pieces.
  4. Combine everything: Add cooked sausage, cooked onion and celery mixture, dried sage, dried thyme, black pepper, and 1/4 teaspoon salt to the crumbled cornbread. Toss gently with hands or a large spoon until evenly distributed.
  5. Add the liquid and eggs: In a small bowl, whisk 2 beaten eggs into 1/2 cup chicken broth. Pour over cornbread mixture. Gently toss and squeeze with hands until moist but not soggy. If dry, add another tablespoon or two of broth. Mixture should hold together when squeezed.
  6. Fill the muffin tin: Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin very well. Divide stuffing mixture evenly among the 12 cups (use an ice cream scoop or spoon). Press mixture down firmly, mounding slightly on top.
  7. Bake to golden perfection: Bake 20-25 minutes until tops are golden brown and edges crispy. Cool in pan 5 minutes, then run a knife around edges and lift out.

Notes

For extra crunch, toast crumbled cornbread on a baking sheet at 350°F (175°C) for 10 minutes before mixing. Grease the muffin tin well even if non-stick. The stuffing mixture can be assembled a day ahead (steps 1-5) and refrigerated; let sit at room temperature 20 minutes before baking. Leftovers reheat best in a toaster oven or air fryer at 350°F (175°C) for 5-7 minutes. Freeze baked muffins for up to 3 months.

Nutrition

Keywords: cornbread stuffing muffins, sausage stuffing, holiday side dish, kid-friendly stuffing, easy stuffing recipe, Thanksgiving side, cornbread muffins with sausage

Find it online: https://flurpchef.com/kid-approved-cornbread-stuffing-muffins-with-sausage-easy-holiday-side/