Baked in muffin cups, these individually sized cornbread cups make a perfect autumn side dish.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
12
Yield:
12 cups
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350 degrees F. Coat 12 muffin cups with no-stick cooking spray. Combine stuffing mix and apple in large bowl.

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  • Heat oil in large skillet over medium heat. Add onions and celery, cook 2 to 3 minutes or until tender. Add sausage. Cook 5 to 6 minutes until browned. Remove from heat. Combine sausage mixture, broth and egg with cornbread mixture. Press evenly into prepared muffin cups.

  • Bake 30 to 34 minutes or until lightly browned. Cool 5 minutes.

Nutrition Facts

284 calories; protein 10.1g 20% DV; carbohydrates 29g 9% DV; fat 14.3g 22% DV; cholesterol 37.8mg 13% DV; sodium 1083.9mg 43% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
04/10/2015
They just fell apart when we tried to get them out of the muffin tin. There's way too much oil and not enough egg to hold everything together Leave the 1/4 cup of oil out and then add some eggs and milk pour it over the muffins and then cook them. Read More
(3)