Cornbread Stuffing Southern Style
Serves: 3
Dallas Effertz
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
45
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Plain Yogurt1 cup
Milk1 cup
Butter4 cloves
Garlic (minced)2 tsps
Dried Thyme1 tsp
Dried Basil2 tsps
Oregano (dried)2 tsps
Salt (to taste)1 tsp
Ground Black Pepper1 tsp
Cayenne Pepper3 cups
Chicken BrothDirections:
1
Preheat oven to 400 degrees F (200 degrees C)
2
Lightly grease a 9x13 inch baking dish
3
In a medium bowl combine muffin mix, corn, eggs, yogurt and milk; stir just until moistened
4
Pour into prepared pan
5
Bake in preheated oven for 20 minutes, or until golden brown
6
Meanwhile, in a large saucepan over medium heat, melt butter and saute onion, celery, green pepper and garlic
7
When onions are tender stir in thyme, basil, oregano, salt, pepper, cayenne and broth
8
Bring to a boil and then remove from heat
9
Crumble the cornbread and stir into broth mixture; mix well
10
Add more broth or more bread, as necessary, to achieve desired consistency