I made these kid-friendly mini stuffing muffins for X-man’s Feast Day at school. My mom has made this cornbread stuffing as far back as I can remember, but she adds a lot more vegetables including lima beans, celery, onions, and olives. I know how too many or unfamiliar vegetables scare kids, especially 4-year-olds, so I went with the oh so familiar peas, carrots, and corn. J
Cornbread Stuffing Muffins
12 cornbread muffins
1/2 C chicken broth
1/3 C frozen peas
1/3 C frozen diced carrots
1/3 C frozen corn
1 t poultry seasoning
For the cornbread, I make muffins because they have more of the crusty edges which make stuffing yummy and they cool quicker. Make them according to the package or just use store-bought.
After the cornbread muffins are cooled, break it into crumbs.
Add chicken broth a little at a time, until its completely moistened. Mix in vegs & seasonings.
Spoon stuffing mix into cupcake molds. Bake at 350 for 10-12 minutes, until golden brown.