Cornbread Stuffing Muffins

Cornbread Stuffing Muffins

  • Prep: 10 min
  • Cook Time: 20 min
  • Total: 30 min
  • Serving: 12
These muffins are a treat on their own and can be served in place of stuffing or paired with a hearty stew or soup.


  • Wet Ingredients
  • 4 eggs, slightly beaten
  • ¾ cup half and half
  • 1 ½ cups fresh corn kernels (or frozen, thawed, drained)
  • Dry Ingredients
  • ½ cup all-purpose flour
  • ½ cup whole wheat flour
  • 1 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 teaspoon salt


  1. Preheat oven to 400 degrees F.
  2. In a medium-sized mixing bowl combine the wet ingredients.
  3. In a large mixing bowl combine the dry ingredients.
  4. Use butter to grease a nonstick muffin pan or spray with cooking spray or line with paper baking cups. Add wet ingredients to dry ingredients and combine until just moist.
  5. Pour evenly into muffin pan and bake until golden, about 15 to 20 minutes.
  6. Remove from oven and cool in pan on wire rack for 5 minutes.


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