Make cornbread batter as usual. Not recommended for the sweet flavored cornbread batter.
6 large stalks of celery chopped fine
1 medium onion chopped fine
1 medium green pepper chopped fine
1 tablespoon sage- you may use fresh rubbed or powdered
No nutrition information available
Preheat oven to 375
Use a 12 yield muffin pan
Cover only the bottom of each muffin cup with canola oil (about 2 teaspoons)preheat muffin pan as oven is preheating.
Add all additional (celery, onions, green pepper & sage)ingredients to existing cornmeal batter. Stir well
When oven is thoroughly heated the muffin tin will be heated also, with and oven mit remove muffin tin from oven and set on a safe surface for hot items such as granite or ceramic tile or use a dish towel to protect surface. Fill each muffin cup with the cornbread batter up to 3/4 full, please do this in a timely fashion as the batter should make a frying sound as the cups are filled. This makes a lighter and crispier coating on each muffin and it is less likely to stick to the pan. Promptly place muffins back into oven. Bake for 25 or 30 minutes or til desired golden brown.
This recipe is a must for southern cooking. It makes even the most non cooks appear professional.
If you would like to know how to move on to make this recipe dazzle as a double baked oyster stuffing, I will be happy to share the old family recipe you.