I’m so excited to share my Chicken Cornbread Stuffing Cups recipe with you! These are individual, handheld bites that combine moist cornbread, savory stuffing flavors, and tender chicken. They are perfect for weeknight dinners, potlucks, or a holiday side that everyone can grab and enjoy.
Level: Easy
Total Time: 50 minutes
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 12 cups (muffin-size)
Course: Appetizer, Side, Main (small plates)
Cuisine: American, Comfort
I love recipes that turn familiar flavors into a fun new format. These Chicken Cornbread Stuffing Cups take classic cornbread stuffing ideas and make them into neat little cups. Each cup is a cornbread shell filled with a savory mixture of cooked chicken, celery, onion, herbs, and a bit of stock to keep everything moist. They are easy to make, easy to serve, and they reheat well, which makes them great for make-ahead meals or busy gatherings.
I keep the method simple so even beginners can follow along. You will brown aromatics, fold them into a cornbread-style batter or mix, spoon into muffin cups, and bake until golden. Read on and I will explain every step clearly.
How to Make Chicken Cornbread Stuffing Cups
This recipe blends the sweet corn flavor of cornbread with the savory seasoning of stuffing and the protein of chicken. Here is how the pieces come together:
• A light cornbread batter forms the cup and adds sweet corn notes.
• Cooked chicken is shredded or diced for bite sized pieces.
• Onion and celery are sautéed for the classic stuffing base.
• Sage and thyme add the familiar stuffing aroma.
• A splash of chicken broth keeps the filling moist inside the cornbread cup.
Ingredients
For the cornbread cups
• 1 cup yellow cornmeal
• 1 cup all purpose flour
• 2 tablespoons sugar (optional, use less if you prefer less sweet)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1 cup milk (dairy or milk alternative)
• 1/4 cup plain Greek yogurt or sour cream
• 1/4 cup melted butter or neutral oil
For the chicken stuffing filling
• 2 tablespoons butter or oil
• 1 medium onion, finely chopped (about 1 cup)
• 2 stalks celery, finely chopped (about 1 cup)
• 2 garlic cloves, minced
• 1 teaspoon dried sage or 1 tablespoon fresh chopped sage
• 1 teaspoon dried thyme or 1 tablespoon fresh chopped thyme
• Salt and pepper to taste
• 2 cups cooked chicken, shredded or diced (rotisserie or leftover chicken works well)
• 1/3 to 1/2 cup chicken broth, warmed (adjust to keep filling moist)
• 1/2 cup plain breadcrumbs or torn soft bread pieces (optional, helps bind)
• 1/4 cup chopped parsley for freshness (optional)
To finish
• 2 tablespoons melted butter to brush tops (optional)
• Chopped parsley for garnish
Directions
- Preheat oven to 375 degrees F. Lightly grease a 12-cup muffin tin or line with paper liners.
- Make the cornbread batter: In a large bowl whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl beat the egg with milk, yogurt and melted butter. Pour the wet into the dry and stir until just combined. Do not overmix. Set batter aside.
- Make the filling: Heat 2 tablespoons butter in a skillet over medium heat. Add chopped onion and celery and cook until softened, about 5 minutes. Add garlic, sage and thyme and cook 30 seconds until fragrant. Season with salt and pepper. Remove from heat and let cool slightly.
- Combine filling: In a mixing bowl fold together the cooked vegetables, shredded chicken, breadcrumbs or torn bread if using, parsley, and 1/3 cup warm chicken broth. The mixture should be moist but not soupy. Add more broth a tablespoon at a time if it feels dry. Taste and adjust salt and pepper.
- Fill muffin cups: Spoon about 2 tablespoons of cornbread batter into the bottom of each muffin cup and spread gently to form the base. Add 2 to 3 tablespoons of the chicken stuffing mixture into each cup, pressing down lightly. Top each filled cup with about 1 tablespoon more batter so the filling is covered and the top bakes into a lid. The cups should be about 3/4 full.
- Bake: Place muffin tin in the oven and bake 18 to 22 minutes or until the cornbread is golden and a toothpick inserted in the cornbread (not the filling) comes out clean. If you used liners, bake a minute or two longer as needed.
- Finish and serve: Brush tops with melted butter if desired and sprinkle with chopped parsley. Let the cups cool in the tin 5 minutes, then remove to a wire rack. Serve warm.
Process Details
• Why make a shallow cornbread base first: Dropping a small amount of batter into each cup first creates a cornbread shell that keeps the wet filling from leaking through and helps the top brown evenly.
• Breadcrumbs or torn bread: These help the filling hold together and soak up excess liquid. If you want gluten free, use gluten free breadcrumbs or skip them and reduce the added broth slightly.
• Chicken choice: Cooked rotisserie chicken is fast and flavorful. Diced leftover roast or shredded poached chicken also works. The chicken is already cooked so you are mainly warming it in the filling.
• Even baking: Do not overfill cups. If filling is very wet it can prevent the cornbread from setting. Aim for a moist but not runny filling.
• Reheating tip: These reheat well in a 350 degree F oven for 8 to 10 minutes. Microwaving will work but the cornbread top will be softer.
Tips for Success
• Use a light hand when mixing the cornbread so it stays tender. A few lumps are fine.
• If your cornmeal is very coarse, soak it for 5 minutes in the milk before mixing so it softens.
• Make the vegetable and chicken filling ahead and refrigerate overnight. Assemble and bake when ready. This speeds up serving time.
• For extra flavor, stir 1/4 cup grated cheddar into the filling or top each cup with a sprinkle of cheese before baking.
• To make smaller appetizer size cups, use a mini muffin tin and reduce bake time to 12 to 15 minutes.
• To avoid sticking, let cups cool 5 minutes in the pan before removing, and grease well or use liners.
Serving Ideas
• Holiday side: Serve alongside roast turkey and gravy. The cups are portioned and tidy.
• Weeknight dinner: Pair with a simple green salad or roasted vegetables for an easy family meal.
• Appetizer platter: Arrange on a tray with cranberry sauce or a tangy mustard dip for parties.
• Packed lunches: Cool completely and pack in a lunchbox with a small container of warm gravy or ranch for dipping.
Storage & Freezing
• Refrigerator: Store cooled cups in an airtight container for up to 3 days. Reheat in a 350 degree F oven until warm.
• Freezing: Freeze cooled cups on a tray in a single layer until firm, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a 350 degree F oven for 12 to 18 minutes until heated through.
• Make ahead: Assemble cups and keep them covered in the refrigerator for up to 24 hours before baking. Add a few extra minutes to bake time if chilled.
Nutrition Info (Approximate per muffin cup, makes 12)
• Calories: ~220 kcal
• Protein: 10 g
• Carbohydrates: 20 g
• Fat: 10 g
• Fiber: 1 g
• Sodium: Varies by ingredients, estimate 350 to 550 mg
Nutrition will vary with exact brands, use of butter versus oil, and whether you add cheese.
Chicken Cornbread Stuffing Cups take the comforting flavors of cornbread and stuffing and make them portable and fun. They are a great way to use leftover chicken, fit easily into meal prep plans, and please both kids and adults. I hope you enjoy making them as much as I do. They are simple, adaptable, and perfect for sharing.