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Southern Cornbread Stuffing

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PREP TIME
10 min
COOKING TIME
20 min
TOTAL TIME
30 min
SERVINGS
10 servings
Dinner Southern
Southern Cornbread Stuffing
Ingredients
  • 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
Instructions
1
First, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Next, lightly coat a 9x13 inch baking dish with butter or cooking spray to prevent the cornbread from sticking.
2
In a separate bowl, whisk together the muffin mix, dried corn kernels, eggs, plain yogurt and milk until just combined. The batter should still be slightly lumpy.
3
Pour the cornbread mixture into the prepared baking dish and bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out golden brown.
4
Simultaneously, in a large saucepan over medium heat, melt the butter and sauté the chopped onion, celery, green pepper and garlic until the vegetables are tender.
5
Add the dried thyme, fresh basil, oregano, salt, black pepper, cayenne pepper and chicken broth to the saucepan. Stir until well combined.
6
Bring the mixture to a boil, then remove it from the heat source. Crumble any remaining cornbread into the saucepan and stir until fully incorporated.
7
Continue to add more chicken broth or crumbled cornbread as needed, adjusting the consistency of the mixture until it reaches your desired level.