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Cornbread Dressing Muffins

Course Dinner, Side Dish
Cuisine Southern, vegan
Keyword Cornbread, Stuffing
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12 Muffins

Ingredients

  • 4 cups Crumbled Vegan Cornbread Make one batch of your favorite vegan cornbread.
  • 1 cup White Onion Finely Diced
  • 1/2 cup Celery Finely Diced
  • 1/4 cup Dried Cranberries
  • 1 1/2 cup Vegetable Broth
  • 1 tbsp Olive Oil
  • 1 tsp Dried Parsley
  • 1/2 tsp Sage
  • 1/2 tsp Thyme
  • 1/4 tsp Red Pepper Flakes
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper

Instructions

  1. Make one pan of your favorite vegan cornbread mix. Allow it to cool and then crumble it. This should yield 4 cups of crumbled cornbread. You can make the cornbread a day in advance if desired.

  2. Preheat the oven to 350 for the muffins. Lightly grease your muffin tin to prevent the muffins from sticking.

  3. Sauté the finely diced onion and celery in a tablespoon of olive oil. Cook the onions until translucent. Then add in the spice and herbs (sage, thyme, red pepper, parsley, salt, and pepper). Stir and cook for an additional few minutes.

  4. Remove the pan from the heat. Add the crumbled cornbread and mix in with the onions and celery. Slowly add your vegetable broth. Continue to stir until completely mixed and all of the crumbled cornbread is wet.

  5. Mix in a 1/4 cup of dried cranberries.

  6. Spoon a 1/4 cup of the cornbread mixture into each hole in your muffin pan.

  7. Bake at 350 for 20 minutes. Allow the muffins to partially cool before removing from the pan.