WEEKDAYS 1e|12c|p

Carla and Daphne's Corn Bread and Sausage Muffins

Carla and Daphne
Servings: 12
30 to 60 min

Savory Corn Bread Muffins

  • Ingredients
  • step-by-step directions
Carla and Daphne's Corn Bread and Sausage Muffins
  • 4 cups prepared Cornbread (cut into 1-inch cubes)
  • 1/2 pounds crumbled Sweet Italian Sausage
  • 1/2 cup Scallions (thinly sliced)
  • 1 cup Celery Ribs (small diced)
  • 1 cup Red Onion (small diced)
  • 1/2 cup Red Pepper (small diced)
  • 1 cup Swanson's Chicken Broth
  • 1/4 cup Whole Milk
  • 1 large Egg (beaten)
  • 2 teaspoons fresh Sage (chopped)
  • 2 teaspoons Poultry Seasoning
  • 3 tablespoons Butter
  • Olive Oil
  • Salt and freshly cracked black pepper
  • Preheat the oven to 350 degrees F.
  • Have the cornbread in a large mixing bowl.
  • Heat a saute pan over medium-high heat. Add 2 tablespoons of olive oil to the pan and add the crumbled sausage. Once the sausage has browned, remove it with a slotted spoon to the bowl of cornbread.
  • Add the butter to the pan and then toss in the onions, scallions, celery and red pepper. Season with salt and pepper. Saute until soft, about 5 minutes.
  • Add the vegetables to the bowl. Then, add the chicken stock, the seasonings, milk, and egg. Mix lightly to combine.
  • Butter the muffin tins and then spoon the cornbread into them. Compress the muffins and then add more stuffing on top. Bake for 15-20 minutes or until just lightly browned. Let cool for 5 minutes before removing from tins.
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