Cornbread Stuffing Southern Style

Ingredients

2 (8.5 ounce) packages dry corn muffin mix

1 (8 ounce) can cream-style corn

2eggs, beaten

½ cup plain yogurt

¼ cup milk

½ cup butter

1onion, finely chopped

2celery, finely chopped

1green 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

¼ teaspoon cayenne pepper

3 cups chicken broth

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C).Lightly grease a 9×13 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.

Source: Read Full Article