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Cornbread Stuffing on a Stick

Makes: 4 dozen mini muffins

Prep Time: 10 minutes

Total Time: 22 minutes

Difficulty: Medium


1 tablespoon butter or oil

3 links fully-cooked chicken apple sausage, diced, about 1 cup

1 small onion, diced, about 1 cup

4 stalks celery, diced, about 1 cup

1/2 teaspoon salt

1 box Krusteaz Natural Honey Cornbread Mix

2/3 cup low fat or whole milk

1/3 cup melted butter or oil

1 large egg

1/2 cup dried cranberries


1. Preheat oven to 400 degrees.

2. Heat 1 tablespoon butter in a skillet over medium heat. Add the sausage, onions, celery, and salt and sauté for 5 minutes, until soft. Remove from the heat and let cool for a few minutes.

3. In a bowl, combine the Honey Cornbread Mix, butter, milk, oil, and egg and stir until just combined.

4. Fold in the cooled sausage mixture and the cranberries. Spoon the batter into greased mini muffin cups and bake for 12 minutes, until golden brown.

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