Cornbread Stuffing Southern Style Recipe - Allrecipes.com
Cornbread Stuffing Southern Style Recipe
  • READY IN 30 mins

Cornbread Stuffing Southern Style

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 20 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Apr 01, 2003

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 firmer or bake at 350 for 20 minutes if it's to soupy.) (2) I omitted the yogurt & added 1/2 cup sour cream. Big difference in taste. (3) I added another can of cream corn to mix. (4) I used garlic powder instead of cloves. (5) I used margarine instead of butter. (6) I added 4 tbsp of sugar for a sweeter taste. (7) I scooped everything into a micro safe dish and nuked on high for 5 minutes for extra firmness. Much quicker then oven. (Make sure to use a big enough bowl or it will spew over.) With this revised...I can give this recipe 5 stars! Takes about 30 minutes to prepare alone.

 
Most Helpful Critical Review
Nov 24, 2011

This is definately Not Southern style! The only veggies that a true southern cook adds are, onions and celery that have been sauted in butter. Also the only spices that should be added are, salt,ground black pepper, and Sage

 
Dec 30, 2006

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 for about 20 min. to brown the top. I agree with others that this is sweeter then I would of liked but have grown to like it that way. I add a bit more spices to help c/a the sweetness. I add fresh chives as well which adds some nice flavor. Makes it a bit savory. Very good recipe. I think all will enjoy. My company and I always do!

 
Jan 31, 2007

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

 
Dec 04, 2007

I used one dry cornbread mix and used dry cornbread crumbs. I used creole seasonings (in the produce section, Fresh Garlic, onions, celery, red bell peppers, and parsley). I also used sour cream instead of yogurt. Good!

 
Nov 25, 2013

I first reviewed this 12/5/05 and I've made this a lot since then. I have only one problem with this recipe, my 23 y/o daughter insists that we have this every single holiday. I'm ready for a change, but my family won't let me. Well I'm off to make the cornbread now.

 
Feb 22, 2005

A new Holiday favorite in my family! I used less Cayenne the second time I made it and did without the green bell peppers. This recipe is SO good!

 
Nov 26, 2002

I just made this for Thanksgiving. I increased the recipe by 50%. Added green onions instead of regular onions and a red pepper instead of a green pepper. It made for a very colorful side dish.

 

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Nutrition

  • Calories
  • 325 kcal
  • 16%
  • Carbohydrates
  • 40.6 g
  • 13%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 15.5 g
  • 24%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 7.2 g
  • 14%
  • Sodium
  • 1687 mg
  • 67%

* Percent Daily Values are based on a 2,000 calorie diet.

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