Cornbread Stuffing Southern Style

Cornbread Stuffing Southern Style

85

"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."

Ingredients

30 m {{adjustedServings}} servings 325 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 325 kcal
  • 16%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 40.6g
  • 13%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 1687 mg
  • 67%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a medium bowl combine muffin mix, corn, eggs, yogurt and milk; stir just until moistened. Pour into prepared pan.
  3. Bake in preheated oven for 20 minutes, or until golden brown.
  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.
  5. Crumble the cornbread and stir into broth mixture; mix well. Add more broth or more bread, as necessary, to achieve desired consistency.
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Reviews

85
  1. 99 Ratings

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I remade this recipe & did some revising. In the end, my husband loved it while my teens liked it. Here is what I done. (1) I used only 1 1/2 cans of chicken broth (Use less if you want fir...

An amazing recipe. I have made this 3 times now and have decided to make the following changes. Only 2 1/2 cups of broth needed. I also put the stuffing back into the pan and bake in the over fo...

huge hit at thanksgiving! this was a wonderful and fairly easy recipe to follow. i didnt change a thing when i made it!