Hatch Chile Cheddar Cornbread Stuffing Muffins

Hatch Chile Cheddar Cornbread Stuffing Muffins Hatch Chile Cheddar Cornbread Stuffing Muffins

Hatch Chile Heat, Crisp Edges, Make-Ahead Easy

Individually portioned stuffing muffins studded with Yancey's Fancy Hatch Chile Cheddar, crisp-edged outside and gooey within, easy to make ahead and reheat for a crowd.

Prep Time: 30 min
Cook Time: 30 min
Total Time: 1 hour
Serves: 12

What You Will Need

  • 6 cups cornbread, cubed and dried overnight
  • 8 oz Yancey's Fancy Hatch Chile Cheddar, shredded
  • 1 cup celery, diced
  • 1 cup yellow onion, diced
  • 4 tbsp unsalted butter
  • 1 1/2 cups chicken broth
  • 2 large eggs
  • 1 tbsp fresh sage, chopped
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper

What To Do

  1. Preheat and butter the tin: Preheat the oven to 375°F. Grease a 12-cup muffin tin well.
  2. Sauté the vegetables: Melt the butter in a skillet over medium heat. Add the celery and onion and cook until softened.
  3. Whisk the broth and eggs: In a bowl, whisk together the chicken broth and eggs.
  4. Toss the cornbread: In a large bowl, toss the cornbread with the sautéed vegetables, sage, salt, pepper, and half of the Hatch Chile Cheddar.
  5. Moisten and portion: Pour the broth-egg mixture over the cornbread mixture and toss to moisten evenly. Scoop into the prepared muffin cups, pressing gently to pack.
  6. Top and bake: Sprinkle the remaining Hatch Chile Cheddar over the tops and bake until golden and set.
  7. Cool briefly and unmold: Let cool for a few minutes before running a knife around the edges and lifting the muffins out.

Pro Tips:

Make the cornbread a day ahead and let it dry out uncovered overnight. Fresh cornbread turns the muffins mushy instead of giving them crisp edges. Reheats well at 325°F for about 10 minutes.