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 teaspoon ground poultry seasoning
2 tablespoons fresh chopped rosemary
Preheat oven to 400°F.
In a large mixing bowl, combine 2 boxes of Pillsbury™ Corn Muffin Mix with eggs, chicken broth, pepper and salt
Coat 8-inch baking pan generously with nonstick spray.
Place batter into coated baking dish and bake for 20 minutes.
CORNBREAD STUFFING MUFFIN INSTRUCTIONS:
While the cornbread is baking, dice and sauté the onions, celery, and sweet potatoes on the stove.
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.
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.
Once the cubed cornbread has finished browning and cooled to touch, combine in a large bowl with the vegetable and wet ingredient mixture.
Spoon into 2 lined muffin tins and bake till golden brown at 350°F for 30 minutes.
Serving Size (1 of 24 muffins), Calories 120 (Calories from Fat 120), Total Fat 6g (Saturated Fat 2.5g, Trans Fat 0g), Cholesterol 30mg, Sodium 260mg, Total Carbohydrate 17g (Dietary Fiber 0g, Sugars 7g), Protein 2g, Potassium 40mg, thiamine 0mg, Riboflavin 0mg, niacin 0mg, Folate 0mg, Vitamin B6 0mg, Vitamin B12 0mcg, Vitamin A 0mg, Vitamin C 0mg, 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.