Ingredients
  • 1 package pre-diced onions in containers from store
  • 1 package pre-diced celery
  • Slab of bacon, diced
  • 1 package pre-cooked cornbread, diced (about 5-6 cups)
  • 2 eggs
  • 1 bunch fresh sage
  • 1 bunch fresh parsley
  • 1 bunch fresh thyme
  • 1/4 cup chicken stock
  • Cooking spray, for spraying muffin tin
For the Black Pepper Honey Butter
  • 2 tablespoons honey
  • 1 stick butter
  • 1 tablespoon black pepper
Yield
Serves: 6
Preparation

In a large pan, sauté onions, celery and bacon until tender about 8-10 minutes then drain oil. Place cornbread in a large bowl with 2 eggs,  onion, celery and bacon mix and combine with with fresh herbs. Scoop mixture into sprayed muffins tins and bake at 325°F for 15-25 minutes until muffins are crispy on top.

To make black pepper honey butter, in a large bowl, mix butter, honey, and black pepper.