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Cornbread Stuffing Southern Style
Cornbread Stuffing Southern Style
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Tangy cornbread filled with creamed corn and yogurt makes a delicious base for Southern-style stuffing with sauteed veggies.
Ingredients:
  • 2 (8.5 ounce) packages dry corn muffin mix
  • 1 (8 ounce) can cream-style corn
  • 2 eggs, beaten
  • 0.5 cup plain yogurt
  • 0.25 cup milk
  • 0.5 cup butter
  • 1 onion, finely chopped
  • 2 celery, finely chopped
  • 1 green bell pepper, finely chopped
  • 4 cloves garlic, minced
  • 2 teaspoons dried thyme
  • 1 teaspoon dried basil
  • 2 teaspoons dried oregano
  • 2 teaspoons salt, or to taste
  • 1 teaspoon ground black pepper
  • 0.25 teaspoon cayenne pepper
  • 3 cups chicken broth
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C) and lightly grease a 9x13 inch baking dish.
  • Mix together the muffin mix, corn, eggs, yogurt, and milk in a bowl until just combined. Transfer the mixture to a prepared pan.
  • Bake until golden brown in a preheated oven for 20 minutes.
  • In a large saucepan over medium heat, sauté onion, celery, green pepper, and garlic in melted butter until onion is tender. Stir in thyme, basil, oregano, salt, pepper, cayenne, and broth. Bring to a boil, then remove from heat.
  • Mix the crumbled cornbread into the broth mixture until well combined. Adjust the consistency by adding more broth or bread as needed to reach your preferred texture.

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