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magazine cornbread stuffing muffins with ham and sage
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Easy
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Featuring cornmeal and fresh corn kernels.
4.6
(4.64)
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Corn nut “magic dust” delivers a big pop of corn flavor in this savory Thanksgiving side.
5.0
(4.85)
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Your whole kitchen is about to smell like a buttered corn muffin. You can thank us later.
4.7
(4.71)
Easy
4.5
(4.5)
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Protein-heavy, easy to portion, and ideal for making ahead, this breakfast casserole made with boxed corn muffin mix will see you through busy mornings.
4.3
(4.25)
4.5
(4.5)
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We were inspired to use traditional stuffing flavors in a sweet and savory shortbread with sage and anise. Put these out next to the pumpkin pie.
3.0
(2.94)
Easy
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We gave biscuits the Thanksgiving treatment by packing these with classic stuffing flavors like sage, rosemary, fennel seed, and scallion.
4.0
(4)
Quick
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This cornbread recipe gets everything you want out of the simple sidekick: It’s easy to cut, not too sweet, and it holds together.
4.0
(4.19)
Quick
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Not your grandma’s bran muffins, these fiber-rich baked goods are loaded with dates, almonds, and slivers of dark chocolate.
4.7
(4.67)
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A PSL lover’s dream come true. Big, soft bakery-style pumpkin muffins with crunchy pumpkin seed streusel and lots of spice. Great with butter and coffee.
5.0
(5)
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This spin on the home cooking favorite is a nod to a classic Southern combination: iced tea and cornbread. Here, the tea makes a sweet and shiny glaze and the delicate sweetness of fresh corn kernels balances out the buttery bread. Muffins are perfect for grab-and-go breakfasts, but you could also make it in a cast-iron skillet and serve family style. Beware, your overnight guests may never leave.
Articles
(124)
Cooking
We optimized this recipe as a savory, unapologetically moist stuffing for soaking up all your Thanksgiving sins.
Alex Beggs
Cooking
A new recipe you can make for breakfast, slathered with honey butter, or as an all-purpose barbecue side.
Jesse Sparks
Cooking
The cornbread base is oomphed up with corn nut magic dust for an extra hit of funky corn flavor.
Alex Beggs
Cooking
There were a lot of strong opinions on sweet versus savory.
Sam Stone
Cooking
Whether you’re a sourdough or cornbread person, this mix-and-match formula is all you need.
Claire Saffitz
Restaurants
The Dirt Bomb at Bantam Bread is a cinnamon sugar-dusted bundle of joy.
Meryl Rothstein
Videos
(186)
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These extra corny cornbread muffins are corny not because they tell dad jokes, but because there are actual kernels of fresh corn in there, plus sour cream for moistness, and cornmeal so you can actually taste corn.
Get the recipe: Extra-Corny Corn Muffins
Get the recipe: Extra-Corny Corn Muffins
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Today, chef Harold Villarosa is dishing out magic with one of his favorite ingredients: Spam. Though some people have been hesitant to try it, Spam can be a delicious and versatile ingredient - and chef Harold is ready to challenge what people think about it. After a research consultation with chef Chung Chow of Noreetuh Hawaiian Restaurant in New York, Harold sets out his plan to incorporate Spam into a freshly made beignet. Spam doughnuts? I'm down.
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Join Molly in the Test Kitchen as she makes pumpkin bread with maple butter! Pumpkin Spice Bread gets all grown up thanks to the addition of fresh ginger in this super-moist no-fuss bread with a crunchy pumpkin seed topping.
Check out the recipe here: https://weightloss-tricks.today/recipe/pumpkin-bread-with-salted-maple-butter%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-efOWgS ddFpqJ SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
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Join Kendra Vaculin in the Bon Appétit test kitchen as she demonstrates how to make stuffing biscuits - just in time for the holidays. All the herby and aromatic flavors of a classic Thanksgiving stuffing—sage, rosemary, fennel seed, oniony scallion–are packed into this tender biscuit.
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Join Molly Baz in her home Test Kitchen as she makes sour cream and onion biscuits. If you've ever had trouble making biscuits in the past, consider this recipe your saving grace. While many other methods count on pockets of butter and an angel’s touch for pull-apart flakiness, we weren't willing to leave it to chance. Our simple folding technique manually multiplies the number of layers for guaranteed, no-risk success. And the sour cream isn’t just a gimmick.
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Failure, heartache, and heartbreak are what it takes to create a new take on a classic recipe. Join Rachel Gurjar in the Bon Appétit Test Kitchen as she spends two days creating the perfect cheesy cornbread–a recipe that took 80 servings to get right.
You can check out Rachel's upside-down cornbread recipe here: https://bonappetit.com/recipe/upside-down-cornbread