I love cornbread stuffing. I usually make a double batch from good old Alber's cornmeal (recipe on box), cut it into cubes and let it dry for a couple of days or put the cubes on trays and toast them in the oven. I use the usual ingredients, but always add cooked, chopped chestnuts. (A friend once told me to leave one of the chestnuts whole -- the person who finds it in their stuffing will have good luck.)
The idea of stuffing balls or muffins sounds interesting. I may give them a try.
I found the recipe below on the web. It is for cornbread and sausage stuffing that can be made into balls or muffins. It sounds good so I thought I would share it. Happy Thanksgiving to all!