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Ingredients

cooking spray 1 (8.5 ounce) package cornbread mix (such as Jiffy®) ½ cup creamed corn ⅓ cup whole milk 1 large egg ½ teaspoon ground sage ¼ teaspoon onion powder ¼ teaspoon salt ¼ teaspoon ground black pepper 4 tablespoons whole berry cranberry sauce, divided 2 cups refrigerated mashed potatoes, warmed ½ pound sliced cooked turkey 4 tablespoons hot turkey gravy 1 tablespoon finely chopped fresh flat-leaf parsley

Nutrition Info

351 calories carbohydrate: 49.8 g cholesterol: 63.3 mg fat: 8.9 g fiber: 4.2 g protein: 17.3 g saturatedFat: 2.6 g servingSize: - sodium: 911.5 mg sugar: 5.3 g transFat: : - unsaturatedFat: : -

Preheat the oven to 400 degrees F (200 degrees C). Spray 6 muffin cups with cooking spray.
Stir cornbread mix, creamed corn, milk, egg, sage, onion powder, salt, and pepper together in a medium mixing bowl. Divide mixture evenly among the muffin cups
Bake in the preheated oven until golden, about 17 minutes. Let cool for 5 to 10 minutes.
Using a teaspoon measuring spoon, hollow out the center of each cornbread cupcake, reserve scooped out cornbread. Fill each hole with about 2 teaspoons cranberry sauce. Use reserved cornbread to top each hole.
Place mashed potatoes in a resealable plastic bag and snip off 1 corner of the bag. Pipe about 1/3 cup potatoes on top of each cupcake. Place 2 turkey slices on each mound of potatoes, and drizzle each with 2 teaspoons gravy. Serve warm, garnished with a sprinkle of parsley.

6 cupcakes

This is a great way to get the taste of everything you love about Thanksgiving in a perfect little bite and without all the mess!