I was raised cooking in the kitchen from a very early age so as an adult, those traditions have carried on into adulthood. This recipe is perfect because it takes the place of both cornbread and dressing.Two southern classics. It’s a must-have for me during the holidays.
Required Ingredients: Cornbread | Chicken Stock | Sweet Vidalia Onion| Celery | Sweet Peppers | Thyme | Boiled Egg | Green Onion
Preparation: I typically chop all vegetable ingredients up and stuff them in my whole chicken and/or turkey then bake. This will cook the vegetables and create a natural chicken stock. Cook cornbread as you normally would. I prefer my cornbread to be on the sweeter side.
1. Combine entire cornbread, chopped boiled eggs (use to your discretion), cooked vegetables and just enough chicken stock in large mixing bowl to dampen the mixture evenly (should be consistent with cookie batter).2. Add additional season to your liking if the chicken stock does not provided enough taste to the batter.
3. Transfer individual portions to muffin pan and bake for approximately 25 minutes. Let pan cool for 15 minutes prior to removing muffins. Bon Appétit!
