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Lighter Cornbread Stuffing Muffins: Easy Individual Portions

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These Lighter Cornbread Stuffing Muffins are individual portions of classic stuffing made healthier with Greek yogurt and olive oil. They’re quick, easy, and perfect for holidays or weeknight dinners.

Ingredients

Scale
  • 6 cups crumbled cornbread (about one 9x13 pan)
  • 1 ½ cups low-sodium chicken or vegetable broth
  • ½ cup plain Greek yogurt (full-fat or 2%)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 ribs celery, diced
  • 3 cloves garlic, minced
  • 2 tablespoons fresh sage, chopped (or 2 teaspoons dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • ¼ cup fresh parsley, chopped
  • 2 large eggs, lightly beaten
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • Optional: ¼ cup dried cranberries, ¼ cup chopped pecans, or ½ cup cooked crumbled turkey sausage

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin well with olive oil or nonstick spray.
  2. If using day-old cornbread, crumble it into a large bowl. If fresh, spread on a baking sheet and toast for 5-7 minutes to dry slightly.
  3. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add onion and celery; cook 5-7 minutes until soft. Add garlic and cook 1 minute more. Remove from heat and let cool slightly.
  4. In a small bowl, whisk together broth, Greek yogurt, beaten eggs, and remaining 1 tablespoon olive oil.
  5. To the bowl of crumbled cornbread, add sautéed vegetables, fresh herbs, salt, and pepper. Toss gently to combine.
  6. Pour broth mixture over cornbread mixture and stir until evenly moistened. Texture should be like wet sand.
  7. Let mixture rest for 5-10 minutes to allow cornbread to absorb liquid.
  8. Spoon mixture into greased muffin cups, pressing down gently. Fill each cup to the top; mound slightly for extra crispy edges.
  9. Bake for 20-25 minutes until tops are golden brown and edges are crispy. A toothpick inserted in center should come out clean.
  10. Cool in pan for 5 minutes, then run a knife around edges and transfer to a cooling rack. Serve warm.

Notes

Use day-old cornbread for best texture. Let mixture rest before baking to prevent soggy muffins. For extra flavor, toast fresh herbs in a dry skillet for 30 seconds before adding. Muffins taste even better the next day.

Nutrition

Keywords: cornbread stuffing, stuffing muffins, lighter stuffing, healthy stuffing, Thanksgiving side dish, individual portions

Find it online: https://zestynora.com/lighter-cornbread-stuffing-muffins-easy-individual-portions/