Prep Time40m
Cook Time 45m
Ready Time 75m
Yield Makes 24 muffins

INGREDIENTS

CORNBREAD INGREDIENTS:

2 boxes Pillsbury Corn Muffin Mix

2 eggs

2/3 cup chicken broth

½ teaspoon black pepper

1 teaspoon salt

CORNBREAD STUFFING MUFFIN INGREDIENTS:

½ cup diced yellow onion

½ cup diced celery

1 cup diced sweet potatoes

½ cup dried cranberries (optional)

1 ½ cup chicken broth

1 stick unsalted butter

1 egg

1 teaspoon ground poultry seasoning

2 tablespoons fresh chopped rosemary

PREPARATION DIRECTIONS

CORNBREAD INSTRUCTIONS:

Step 1

Preheat oven to 400°F.

Step 2

In a large mixing bowl, combine 2 boxes of Pillsbury™Corn Muffin Mix with eggs, chicken broth, pepper and salt

Step 3

Coat 8-inch baking pan generously with nonstick spray.

Step 4

Place batter into coated baking dish and bake for 20 minutes.

CORNBREAD STUFFING MUFFIN INSTRUCTIONS:

Step 1

While the cornbread is baking, dice and sauté the onions, celery, and sweet potatoes on the stove.

Step 2

Once the vegetables are cooked through, add the dried cranberries until warmed through. Stir in the chicken broth, butter, egg, and seasonings together, set aside.

Step 3

Once the cornbread has finished baking and cooled, cut into cubes and place on a baking sheet, toss in 3 tablespoons of melted butter and place back in the oven until golden brown.

Step 4

Once the cubed cornbread has finished browning and cooled to touch, combine in a large bowl with the vegetable and wet ingredient mixture.

Step 5

Spoon into 2 lined muffin tins and bake till golden brown at 350°F for 30 minutes.

Nutritional Information Per Serving

Serving Size (1 Muffin), Calories 130 (Calories from Fat ), Total Fat 6g (Saturated Fat 3g, Trans Fat 0g), Cholesterol 35mg, Sodium 280mg, Total Carbohydrate 17g (Dietary Fiber 1g, Sugars 5g, Includes 4g Added Sugars), Protein 3g, Potassium 27mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D 0mg, Calcium 0mg, Iron 1mg.

*Percent Daily Values are based on a 2,000 calorie diet.

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

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