Cornbread Stuffing Southern Style

Creamed corn and yogurt are added to corn muffin mix and baked into a tangy cornbread. The crumbled cornbread is then mixed with sauteed onions, celery, green pepper, and garlic for this Southern-style stuffing.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 321 Calories

Ingredients

• ½ cup butter
• ¼ cup milk
• 2 eggs, beaten
• ½ cup plain yogurt
• 1 (8 ounce) can cream-style corn
• ¼ teaspoon cayenne pepper
• 1 teaspoon ground black pepper
• 1 teaspoon dried basil
• 2 teaspoons dried thyme
• 3 cups chicken broth
• 4 cloves garlic, minced
• 1 onion, finely chopped
• 2 teaspoons dried oregano
• 2 teaspoons salt, or to taste
• 2 (8.5 ounce) packages dry corn muffin mix
• 1 green bell pepper, finely chopped
• 2 celery, finely chopped

Recipe Instructions

Step 1

Bake in preheated oven for 20 minutes, or until golden brown.

Step 2

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.

Step 3

In a medium bowl combine muffin mix, corn, eggs, yogurt and milk; stir just until moistened. Pour into prepared pan.

Step 4

Meanwhile, in a large saucepan over medium heat, melt butter and saute onion, celery, green pepper and garlic. When onions are tender stir in thyme, basil, oregano, salt, pepper, cayenne and broth. Bring to a boil and then remove from heat.

Step 5

Crumble the cornbread and stir into broth mixture; mix well. Add more broth or more bread, as necessary, to achieve desired consistency.