Mini Cornbread Stuffing

 30 Minutes to Make

1 cup yellow cornmeal 1 cup flour 1 tbs baking powder 1/2 cup granulated sugar 1 teaspoon salt 1 cup whole milk 2 large eggs 1/4 cup butter, melted 1/4 cup honey 1/2 cup cranberries 1/4 cup walnuts, chopped 1 tsp allspice 1. Preheat oven to 200C. 2. Into a large bowl, mix the cornmeal, flour, baking powder, sugar and salt. 3. In another bowl, whisk together the whole milk, eggs, butter and honey. Add the wet to the dry ingredients and stir until just mixed. Fold in the cranberries, walnuts and allspice. 4. Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the cases. Bake for 15 minutes, until golden.