Preheat your oven to 300F.

Cut the cornbread into ¾” cubes and place on a baking sheet pan. Bake in the oven for 10-15 minutes, stirring every 5 minutes, until the cornbread is toasted.*

Remove the toasted cornbread from the oven and let it cool slightly.

Increase your oven temperature to 350F.

In a large sauté pan, heat oil. Add onion and celery. Sauté over medium heat 3-5 minutes, until onions are soft.

Remove from the heat and add cranberries, thyme, parsley, chipotle powder, salt and white pepper. Mix to combine.

In a large bowl, combine the onion mixture and toasted cornbread.

Whisk together vegetable broth, vinegar and eggs. Pour over cornbread mixture and mix until evenly moist. Let mixture stand 5 minutes for any excess moisture to be absorbed.

Scoop the stuffing mixture by ½ cup into greased muffin tins.

Bake 25-30 minutes, until the tops are golden and a toothpick inserted into the center of a muffin comes out clean (with no crumbs clinging to it).

Let the muffins cool in the pan for 15-20 minutes before removing and serving. (The muffins will feel quite fragile right out of the oven, but will firm up and be easier to remove from the pan after cooling slightly.)