All the comforting flavors of homemade Southern cornbread dressing, baked into individual muffins with crispy golden edges and soft, savory centers. These are perfect for Thanksgiving, Christmas or Sunday dinner when everyone wants a little extra of those crunchy edges!

Prep Time: 15 minutes
Cook Time: 25–30 minutes
Servings: 12 muffins

Ingredients

• 5 cups crumbled day-old cornbread, preferably unsweetened
• 1 cup day-old white bread, torn into small pieces
• 6 tablespoons unsalted butter, divided
• 1 medium yellow onion, finely diced
• 2 celery stalks, finely diced
• 2 large eggs, lightly beaten
• 1¾–2¼ cups low-sodium chicken broth, as needed
• 1½ teaspoons rubbed sage
• ½ teaspoon dried thyme
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• Salt to taste
• 2 tablespoons finely chopped fresh parsley (optional)

Instructions

1. Preheat oven to 375°F. Generously grease a standard 12-cup muffin tin with nonstick cooking spray.
2. Melt 4 tablespoons of butter in a skillet over medium heat. Add the diced onion and celery and cook for 6–8 minutes, until softened and fragrant.
3. In a large mixing bowl, combine the crumbled cornbread, white bread, cooked vegetables, sage, thyme, garlic powder, black pepper and parsley, if using.
4. Stir in the beaten eggs and 1¾ cups chicken broth. Add additional broth a little at a time until the mixture is very moist and holds together when gently pressed, but isn’t swimming in liquid.
5. Spoon the dressing mixture into the prepared muffin cups, filling each generously. Press down lightly to help the muffins hold their shape.
6. Melt the remaining 2 tablespoons of butter and drizzle over the tops.
7. Bake for 25–30 minutes or until the tops are golden brown, the edges are crisp and the centers reach 165°F.
8. Allow the muffins to rest in the pan for 10 minutes before carefully removing.

Tips for the Best Cornbread Dressing Muffins

Use day-old cornbread. Slightly dried-out cornbread absorbs the flavorful broth without becoming mushy.

Don’t skimp on moisture. The mixture should be noticeably wetter than cornbread muffin batter before baking.

For extra crispy edges: Use a metal muffin pan and grease it well.

Make ahead: Prepare and bake the muffins a day in advance, refrigerate promptly and reheat until hot throughout before serving.

Serve warm with turkey, gravy and all your favorite holiday sides!