I’ve been baking my Cornbread Dressing in muffin pans for years, now. It started one year when our extended family decided everyone would bring finger foods or appetizers for the Thanksgiving meal. That meant no cornbread dressing that year because it bakes in a casserole dish, right? Well, it just wasn’t Thanksgiving to me without the dressing so I decided to make the dressing in muffins, freeze them individually, and put them in a zip-top bag in our cooler and hauled them to Arkansas from Alabama.
I reheated them in my sisters oven and they were a hit! I’ve made them this way every year since then even if we aren’t having finger foods. They are just the right portion size, everyone gets the favored crusty edge, and they take up less room in the fridge or freezer by placing them in the zip-top bag. I’ve even made them in the mini muffin size for snacks or appetizer parties.
I like to make a double batch of biscuits (frozen or from scratch) a few weeks before the holiday and freeze half for this recipe and eat the other half for breakfast. Same goes for the cornbread. I double the recipe on the cornbread mix bag (4 cups cornmeal mix) and bake in a 10-inch cast iron skillet. We eat half with soup that day and freeze the other half for the upcoming holiday dressing.
Don’t crumble the cornbread and biscuits so fine it looks like cornmeal or breadcrumbs. I like to have a little more texture in the dressing cups.
Cook the onion, celery, and garlic in a combination of sausage drippings and butter. If you choose to omit the sausage, just use 4 tablespoons butter. That’s a lot to cook this amount of veggies but you will need it for the entire recipe of dressing.
Stir everything together in a large bowl.
Spoon 1/3 cup dressing mixture into each of the muffin cups. If you do not have enough muffin pans, you can bake them in batches.
Make Ahead Option: Cool dressing cups completely and place on baking sheets. Freeze 1 hour or until firm. Place frozen dressing cups in a zip-top bag and freeze until ready to serve. To reheat, place thawed dressing cups on foil-lined baking sheets and bake at 375˚ for 15 minutes or until thoroughly heated and edges are slightly crispy.
To print the recipe click link below.