Preheat oven to 400 degrees F (200 degrees C).Lightly grease a 9×13 inch baking dish.
In a medium bowl combine muffin mix, corn, eggs, yogurt and milk; stir just until moistened.Pour into prepared pan.
Bake in preheated oven for 20 minutes, or until golden brown.
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.
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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