Ryan Scott’s Cornbread, Bacon and Sage Stuffing Muffins with Black Pepper and Honey Butter

by Rachael Ray Show Staff 9:00 AM, November 9, 2015

Aired November 9, 2015

Serves 6

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


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.