It’s the season for dressing up, starting with the cornbread.
Southern Cornbread Dressing Muffins
(Makes 12 muffins)
- 3 cups crumbled cornbread
- 2 cups crumbled buttermilk biscuits
- 2 tablespoons butter
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 cup turkey or chicken broth
- 1/2 cup whole milk
- 1 large egg, lightly beaten
- 1 teaspoon poultry seasoning
- 1/2 teaspoon rubbed sage
- 1/4 teaspoon black pepper
- Cooking spray
Preheat oven to 375 F.
Melt butter in heavy skillet; add bell pepper, onion, and celery, and cook over medium-high heat until tender, stirring often. Add vegetables to crumbs in bowl. Combine broth and next 5 ingredients. Pour over crumb mixture and toss gently to mix. Spoon mixture into muffin cups coated with cooking spray. Bake for 35 minutes until lightly browned. Let stand for 10 minutes before removing from pans.
Recipe and photo courtesy of Glorious Grits by Susan McEwen McIntosh, published by Oxmoor House, Inc.
Do you have a special heirloom recipe to share? The Post is looking for the best family recipes. Send us your favorite to [email protected].
Become a Saturday Evening Post member and enjoy unlimited access. Subscribe now