Posts Tagged ‘Cornbread Dressing’

Eggs, Cheese and Cornbread Stuffing



Photo By Carolyn Davidson Hicks


Butter, for coating the muffin pan or Ramekins
3 cups prepared stuffing
1 cup shredded sharp cheddar cheese (about 5 ounces)
1 large egg per Ramekin or well in muffin pan
Kosher salt
Freshly ground black pepper
Finely chopped fresh chives or thinly sliced scallions, for garnish (optional)

We recommend Ramekins as they are individual servings and you won’t have to worry about removing them from a muffin pan to serve!

Heat the oven to 350°F and arrange a rack in the middle. Coat a 12-well muffin pan generously with butter and place it on a baking sheet; set aside. Or, coat your Ramekins as an easier choice to serve a group and not have to pull the meal out of a muffin pan. Your family and friends will love the individual dishes!
Mix all ingredients. Divide the stuffing mixture evenly among the wells of the prepared pan (about 2 heaping tablespoons per well). Using your fingers, press the mixture evenly into the bottom and up the sides of each well. Bake until browned around the edges, about 12 to 15 minutes. (Ramekins are a great option for this recipes)
Transfer the baking sheet with the muffin pan or Ramekins to a wire rack. Crack an egg into each stuffing cup and season with salt and pepper. Evenly sprinkle the eggs with the remaining cup of cheese (optional). Return to the oven and bake until the eggs are just set, about 10 to 12 minutes.
Transfer the muffin pan or Ramekins to a wire rack and let it sit for 5 minutes. Run a small knife around the perimeter of each well to loosen and remove the stuffing cups. If you use Ramekins, you can skip this step. Serve immediately, topped with chives or scallions.


Photo By Carolyn Davidson Hicks




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