Cornbread Stuffing Muffins

Aunt Lynne Stickrod's muffin recipe for a stuffing variation at Thanksgiving.

Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
12 muffins


  • ½ (16 ounce) package cornbread stuffing mix

  • ¾ cup chopped dried figs

  • ½ cup canned cream-style corn

  • ½ cup salted butter, melted

  • ½ cup chopped prosciutto

  • 2 large eggs, beaten

  • ¼ teaspoon ground black pepper


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.

  2. Combine cornbread stuffing mix, figs, corn, butter, prosciutto, eggs, and pepper in a large mixing bowl. Spoon mixture evenly into the prepared muffin cups.

  3. Bake in the preheated oven until firm and golden brown on top, about 30 minutes.

Nutrition Facts (per serving)

214 Calories
11g Fat
25g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 214
% Daily Value *
Total Fat 11g 14%
Saturated Fat 6g 30%
Cholesterol 56mg 19%
Sodium 451mg 20%
Total Carbohydrate 25g 9%
Dietary Fiber 4g 16%
Total Sugars 8g
Protein 5g
Vitamin C 1mg 7%
Calcium 40mg 3%
Iron 1mg 6%
Potassium 155mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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