These cornbread stuffing muffins with Jiffy is the perfect side dish. They are crisp and toasty with moist flavorful inside, a real crowd pleaser. Perfect for Thanksgiving and Holiday dinners.
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Cornbread stuffing served in individual muffin shaped servings. Delicious “Stuffin Muffins” with celery, onion, parsley, sage, butter and sausage.
Ingredients
Cornbread Mix- America's Favorite Jiffy Corn Muffin Mix.
Sausage- Any flavor of sausage, fully cooked and crumbled. I used Italian sausage for this recipe.
Butter- Salted or Unsalted.
Garlic- Fresh is best, but prepared will save you time.
Onion- Any variety white, yellow, sweet or red. I like mine finely diced.
Celery- Fresh and finely chopped.
Herbs- Parsley, thyme, and sage or use poultry seasoning as a substitute.
How to Make Jiffy Cornbread Stuffing Muffins
Follow the ingredients and baking directions on the Jiffy corn muffin mix box. Fully cool it and cut into cubes, no toasting required. Add the fully cooked sausage or meat of choice, vegetables, herbs, and broth.
You can also bake the jiffy cornbread up to 3 days ahead of time. The day of all you'll have to do is make the mixture and bake into muffins.
Baking them in foil muffin liners will make it easy to remove the stuffing bites. They are fun to eat and kid friendly.
Check out these Jiffy Cornbread Side Dishes recipes including this amazing Jiffy Cornbread Dressing.
Mix In's and Flavors
If you would like even more flavor try these mix in’s.
- Fresh or Jarred Roasted Peppers - Red or Pimento.
- Jalapeños
- Canned Green Chiles
- Additional Fresh or Dried Herbs - Green Onions or Chives.
- Spice and Blends - Garlic and Onion Powder, Mexican, Cajun or Old Bay.
- Fully Cooked Bacon, Ham, Shredded Chicken or Turkey
- Canned or Frozen Whole Sweet Corn
- Apples
- Dried Cranberries
- Pecan or Walnuts
Step by Step Photos and Directions
- Bake the jiffy corn muffin mixes as instructed on box. Cool and cube them up.
2. Preheat oven to 375 degree Fahrenheit. Butter or spray a muffin pan.
3. In skillet saute butter, onion, garlic, and celery until softened.
4. Add fully cooked sausage and cook for a few minutes on medium heat. Add the parsley, thyme, and sage or poultry seasoning. Mix well.
5. Add skillet meat and vegetable mixture to the large bowl with jiffy cornbread cubes.
6. Add broth and mix well. (About 2 ½-3 cups of broth, depending on the dryness of the cornbread). The mixture should be very moist.
7. Portion the cornbread stuffing mixture using a ice cream scoop into the prepped muffin pan.
8. Place into the oven and bake for 30-40 until golden brown.
9. Fully cool in the muffin pan. Use a spoon to remove from the pan. Enjoy.
Prefer to Watch? Check out the How to Video
Jiffy Cornbread Stuffing Muffins
Equipment
- Skillet
- Slotted Spoon or Heat Safe Spatula
- Mixing Bowl
- Muffin Tin
- Ice Cream Scoop
- Knife
- Cutting Board
Ingredients
- 2 Box Jiffy Cornbread Mix (Baked, Cooled and Cubed)
- 2 teaspoon Garlic, chopped
- 1 cup Onion, chopped
- 1 cup Celery, chopped
- 1 ½ cups Sausage, cooked and crumbled
- 2 ½ -3 cups Chicken Broth
- ½ cup Butter
- Dry Sage, Fresh Thyme and Parsley (To Taste) or Poultry Seasoning
- Salt and Pepper
Instructions
- Bake the jiffy corn muffin mixes as instructed on box. Cool and cube them up. It can be made up to 3 days in advance.
- Preheat oven to 375 degree Fahrenheit. Butter or spray a muffin pan.
- In skillet add butter and saute onion, garlic, celery. Add sausage, sage, thyme, parsley and pepper to taste.
- Add skillet meat and vegetable mixture to large bowl with jiffy cornbread cubes.
- Add broth and mix well. (About 2 ½-3 cups of broth, depending on the dryness of the cornbread). The mixture should be very moist.
- Portion the cornbread stuffing mixture using a ice cream scoop into the prepped muffin pan.
- Place into the oven and bake for 30-40 until golden brown.
- Fully cool in the muffin pan. Use a spoon to remove from the pan. Enjoy
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