Bacon Cornbread Dressing Muffins – Dress Up Your Dressing

Dress up your Dressing

For a new way to serve dressing, try making it in an adorable single size serving.  Not only is it fun, it cooks more quickly- a bonus for an oven that full of turkey, sweet potatoes, rolls, and more.

If you are cooking for a crowd, this makes 12 muffins.  However, if you are cooking for just a few, you can freeze the leftovers easily and enjoy them with a chicken dinner or anytime.

We are calling these muffins, but they are simply small servings of dressing and would be eaten with a fork.

Bacon Cornbread Dressing Muffins

Makes 12 servings

1 recipe Crackin’ Cornbread (see recipe below), crumbled into 1-inch pieces

6 slices thick cut bacon

1 cup yellow onions, roughly chopped

2 cups celery, roughly chopped

1 1/2 teaspoons poultry seasoning

1 ½ cups low-sodium chicken or turkey broth, plus additional as needed

4 eggs, lightly beaten

To make the Cracklin’ Cornbread: (Best when baked the day before.)

8 slices thick cut bacon, cut into small pieces

2 cups Tenda-Bake® Corn Meal Mix

¼ cup rendered bacon fat and vegetable oil

1 ¼ cup buttermilk

2 large eggs, lightly beaten

Preheat the oven to 425 degrees.  Place a 12-inch cast iron skillet in the oven to preheat.  Meanwhile, cook the bacon over medium-low heat.  Cook the bacon slowly until bacon is very crisp and no fat or chewy pieces remain. Drain the bacon on paper towels and reserve the fat.  When the bacon is cool, crumble the bacon into small pieces.

Add the corn meal mix to a mixing bowl.  Measure the bacon drippings and add enough vegetable oil to measure ¼ cup.  Add the buttermilk and eggs.  Add the crumbled bacon, and stir until combined. Remove the hot cast iron skillet from oven.  Add about a tablespoon of vegetable oil to coat the pan.  Pour the batter into the hot pan and return to the oven.  Bake for 25 minutes or until golden brown.  Cool completely.

To make the bacon cornbread dressing muffins:

Cook 6 slices of bacon until crisp, remove the bacon to drain on paper towels. Heat the bacon fat, add the onions and celery and cook until soft, about 10 minutes. Crumble the bacon into large pieces. Pour in a large bowl and add the cooked bacon.  Start adding the cracklin’ cornbread to the bowl, a little at a time, mixing well after each addition. Stir in the poultry seasoning. Add the chicken broth and egg.  Stir just until blended.

You can prepare this ahead of time by coating a 12-cup muffin pan with non-stick cooking spray.  Fill each muffin cup half full and press firmly.  Then top with remaining dressing, but do not press into pan.  Cover and refrigerate overnight or bake immediately.

Preheat oven to 350 degrees.  Bake for 25 minutes or until browned and hot.  Serve hot or at room temperature.

Makes 12 servings.

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