Cornbread Stuffing Southern Style

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.

Step: 1

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

Step: 2

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

Step: 3

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

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.

Per Serving: 321 calories; protein 6.9g; carbohydrates 40.3g; fat 15.4g; cholesterol 64.1mg; sodium 1399mg.

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