This recipe was passed down from my grandmother and is the best stuffing I've ever had. The stuffing is baked in a muffin pan so it's very crispy and easy to serve!


Recipe Summary

1 hr 10 mins
15 mins
1 hr 45 mins
20 mins
15 muffins


Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking pan. Grease 15 muffin cups or line with paper muffin liners.

  • Combine water and corn bread mix in a bowl; stir until smooth. Pour batter into 8x8-inch baking pan.

  • Bake in the preheated oven until top is golden brown, 30 to 35 minutes. Remove from oven; reduce temperature to 350 degrees F (175 degrees C). Cool corn bread until easily touched, about 15 minutes.

  • Melt butter in a skillet over medium heat. Stir onion and celery into the skillet; cook and stir until vegetables are firm yet tender, 5 to 7 minutes. Remove from heat; cool.

  • Crumble cooled cornbread into a large bowl. Stir in stuffing mix and poultry seasoning; mix until well combined.

  • Stir eggs into the cooled vegetable mixture; pour immediately into cornbread mixture. Stir until well mixed. Pour in chicken broth; stir until ingredients stick together. Form mixture into palm-size balls; place into prepared muffin cups.

  • Bake in preheated oven until tops spring back when lightly pressed, about 35 minutes.

Editor's Note:

The directions for making corn bread are based on the particular brand mentioned. Follow instructions on box if using a different brand.

Nutrition Facts

154 calories; protein 4g; carbohydrates 20.1g; fat 6.1g; cholesterol 46mg; sodium 539.2mg. Full Nutrition