Cornbread Muffins - The Local Palate

Ingredients

• 5 tablespoons butter, divided
• 2 cups fine cornmeal
• 1½ teaspoons salt
• ½ teaspoon baking soda
• 2 large eggs
• 2 cups buttermilk
• 2 tablespoons butter, plus more for greasing tins
• 8 cups Skillet Cornbread, crumbled
• ¾ cup coarsely chopped dried sour cherries
• ¾ cup chopped pecan pieces
• 1 cup chopped onion
• 1 cup chopped celery
• 2 tablespoons chopped shallot
• 2 teaspoons finely chopped fresh sage
• 1½ teaspoons chopped fresh thyme leaves
• 1¾ cups chicken or vegetable stock
• 3 large eggs, lightly beaten
• Salt and pepper