Apple Bacon Cornbread Stuffing Muffins

Apple Bacon Cornbread Stuffing Muffins

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By Rebecca Batton

These were fabulous! I'm not sure why someone said there was too much liquid. Maybe they used flour instead of bread cubes. The bread soaks up the liquid. Mine turned out great! Very gourmet. Very yummy.





By Rebecca Batton

These were fantastic! I'm not sure why someone said there was too much liquid. Maybe they used flour instead of bread cubes. The bread soaks up the liquid. Mine turned out great. Very gourmet. Very yummy.




Too much liquid!


We made these to test them out for Christmas Eve dinner. They did not cook all the way through and were still almost raw in the middle. Also, this recipe calls for WAY too much salt! *editor's note: Salt recommendations altered and directions added for...




a lil taste of heaven

By dawn fischhaber

Made them for my big family gathering of about 40 or more and in the middle of the gathering we had to run to the grocery store, get more ingredients, and come back to cook up even more .... the family personally requested this is a must have from now...




Missing instructions!

By Catherine Hinton

When do you add the bread and cornbread???

*editor's note: Recipe instructions updated.


Keep family and guests coming back for more when you serve these sweetly savory cornbread muffins as a complement to your harvest feast.

Serves 12 Muffins

Preparation Time: 45 minutes


  • 4 cups white bread cut into ½ inch cubes
  • 4 cups cornbread cut into ½ inch cubes
  • ½ cup chopped uncooked bacon
  • 2 cups Granny Smith apple peeled and diced
  • ½ cup diced onion
  • ¼ cup diced celery
  • 1 teaspoon salt (per taste)
  • 1 teaspoon ground pepper
  • 2 tablespoons garlic powder
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon fresh thyme leaves stems removed
  • 3 cups strong turkey or chicken stock
  • 2 eggs whisked
  • ¼ cup sharp cheddar cheese shredded
  • 3 tablespoons butter for muffin tin

Preparation Instructions

Preheat the oven to 350 degrees and thoroughly butter a 12 cup muffin pan.

Place a skillet over medium heat, and add the bacon. Sauté until almost brown, then add the apples, onions and celery. Sauté until soft, 4-5 minutes.

Add salt, pepper, garlic powder, all herbs, and stock. Add the white bread and cornbread cubes and stir gently to combine, then mix in the beaten eggs and shredded cheese.

Use a ¾ cup scoop to portion the mixture into the muffin pan. Bake for 20-25 minutes until golden brown on top. Remove from oven and pierce the center of a muffin with a wooden skewer, toothpick, or chopstick. If it comes out clean, the muffins are done. If not, bake another few minutes and check again, repeat as necessary. Remove from oven and allow the muffins to cool for 10 minutes. Then run a butter knife around the edges of each muffin cup and lift the muffin out with the knife. Serve warm.

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