SEARCH
More 3 Photos

Cornbread Stuffing Southern Style Recipe

Recipe by: 106a802496d678ba

"Onions, celery, green pepper and garlic sauteed in butter and boiled with chicken broth make the savory stock that cornbread is added to, creating this stuffing sensation."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook20 m
  • Ready In30 m
  • 1Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
  • 2In a medium bowl combine muffin mix, corn, eggs, yogurt and milk; stir just until moistened. Pour into prepared pan.
  • 3Bake in preheated oven for 20 minutes, or until golden brown.
  • 4Meanwhile, 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.
  • 5Crumble the cornbread and stir into broth mixture; mix well. Add more broth or more bread, as necessary, to achieve desired consistency.
Ingredients
  • 10 servings
  • 325 cals
  • 2 (8.5 ounce) packages dry corn muffin mix
  • 1 (8 ounce) can cream-style corn
  • 2 eggs, beaten
  • 1/2 cup plain yogurt
  • 1/4 cup milk
  • 1/2 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
  • 1/4 teaspoon cayenne pepper
  • 3 cups chicken broth
Nutrition

Amount per serving ( 5 total)

  • Calories:
    325
    16%
  • Fat:
    15.5
    24%
  • Carbs:
    40.6
    13%
  • Protein:
    7.2
    14%
  • Cholesterol:
    66
    22%

Based on a 2,000 calorie diet

3 Photos in the recipe
view all photos
You maybe like