Cheddar and Chili Cornbread Muffins
A little jalapeño adds a pleasantly spicy kick to cheese-loaded cornbread muffin pieces in this stuffing-like casserole.
Serves: 12Prep: 20 minutesCook: 55 minutesTotal: 1 hour 15 minutesDifficulty: Easy
- 4 tablespoons unsalted butter, plus more for greasing the baking dish
- 8 large store-bought corn muffins, cut roughly into cubes
- 1 large onion, chopped
- 4 celery stalks, sliced
- 2 jalapeño peppers, chopped
- Salt, for seasoning
- Ground pepper, for seasoning
- 2 cups chicken stock
- 2 eggs, beaten
- 1 1⁄2 cups cheddar cheese, grated
- 2 tablespoons minced chives
- Preheat oven to 375°F. Grease a 9”x13” baking dish with butter.
- Spread corn muffin pieces over 2 large cookie sheets; bake until dried out and crisp, about 10 to 12 minutes. Set aside.
- In large skillet over medium heat, melt 4 tablespoons butter. Add onion, celery, jalapeños and salt and pepper, to taste. Cook until vegetables soften, about 8 to 10 minutes. Remove from heat and let cool.
- In large mixing bowl, combine 1½ cups chicken stock with eggs, cheese and chives. Fold in reserved vegetables and toasted corn muffin cubes. Transfer to prepared baking dish and cover with nonstick foil. Bake 20 minutes. Remove foil; continue baking until lightly browned on top, about 20 minutes.
- Serve warm and refrigerate any leftovers.