Hang tight!
"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." — Kathleen Burton
Watch video tips and tricks
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
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.
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
91 Ratings
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!
huge hit at thanksgiving! this was a wonderful and fairly easy recipe to follow. i didnt change a thing when i made it!
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!
This was the 1st Thanksgiving that I didn't cook the stuffing in the Turkey and I may just never stuff the bird again. The stuffing was great. I made the corn bread a week early and stored in my freezer, took it out of the freezer the night before and zapped it in the microwave before mixing it. Loved the flavor! Also I liked the recipe for just the cornbread, moister and sweeter than just using the box mix. Thanks.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Cornbread Stuffing Southern Style
Serving Size: 1/10 of a recipe Servings Per Recipe: 10 Amount Per Serving Calories: 325 Calories from Fat: 140
Learn how to make a simple baked cornbread stuffing that’s perfect with poultry.
See how to make this delicious all-purpose stuffing or dressing.
See the five elements to stuffing—and enjoy it with or without a bird.
