Reviewed: Dec. 6, 2007

This was great! Everyone loved the new stuffing this year and while I always make stove top for my picky brother, he even wanted more of the cornbread stuffing and said I didn't need to make stove top next year! I did only use 2.5 cups of liquid and then put it back in the 9x13 at 350 for about 20 minutes to harden the top a little bit.

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Stamp-n-chef

Cooking Level: Expert

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Reviewed: Nov. 20, 2007

I made this last year and everyone loved it. There has been a request for it again this year!

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Carrie_Rose1977

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Reviewed: Nov. 13, 2007

Loved the cayenne "kick". Great side for pork chops. I added sausage just out of curiosity and it was tasty!

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golojal

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Reviewed: Apr. 15, 2007

I omitted the corn and bell pepper, and used half the thyme, and it was great with a little tang to it, thanks!

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Amber

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Reviewed: 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!

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Nita Abner

Cooking Level: Intermediate

Home Town: Mount Clemens, Michigan, USA

Living In: Sterling Heights, Michigan, USA

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Reviewed: 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!

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HEIDIANNP

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Reviewed: Dec. 26, 2006

I took the advice of other reviewers and used a cornbread mix that wasn't sweet. Big mistake! More than half of it was left and my hubby commented that it would've been better with a sweet cornbread and without the corn. I have to agree. I will make it again, with a mix like Jiffy instead. I also used sour cream instead of yogurt (I happened to have some already in the fridge) and left out the bell pepper (forgot to get it from the market and it was Christmas Day so the market was closed). I also think it's too much liquid - it was a little mushy.

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4callmemommy

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Dec. 21, 2006

This was pretty good, but wasn't crazy about the oregano, and maybe should have used sour cream instead of yogurt? Was still good though, and not many left overs!

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SLT

Cooking Level: Expert

Home Town: Georgetown, Indiana, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Dec. 20, 2006

Love loved this recipe. Made it for Thanksgiving and my mother in law is making it for Xmas. I left out the bell pepper and added about two cups pecans and doubled the recipe. Couldn't be better. Thanks!

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BarleyBoston

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Reviewed: Dec. 17, 2006

This is the recipe I have been searching for. This reminds me of my childhood. My family loves this recipe. I will use this for many years to come. I did use sour cream in place of the yogurt.

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Chef Mom

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Reviewed: Dec. 8, 2006

This was ok but the flavor improved voer the following days. Very easy to prpare though.

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LYNN39SCAF

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Nov. 29, 2006

Great.......made this for thanksgiving everyone loved it. You don't need all the chicken broth unless you like yours truly soggy. Wonderful A+

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beaseneca

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Reviewed: Nov. 28, 2006

I made this for Thanksgiving. Everyone left it on their plate. I followed recipe exactly. We have been laughing about it since Thanksgiving. I don't know what went wrong. Maybe the corn, maybe the cayanne pepper. I did not mind it but everyone else ask me where the stovetop was.

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summer

Cooking Level: Intermediate

Home Town: Mount Washington, Kentucky, USA

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Reviewed: Nov. 26, 2006

Great recipe. I did not like the sweet cream corn because it my the stuffing too sweet for me. So I made it again. using regular corn. Also used sour cream instead of yogurt. Used vegetable broth-vegetarian friendly. Next time I will use 21/2 cups of broth.

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D. Parker

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 26, 2006

This recipe was easy enough for my teenage daughter to prepare, and it was a wonderful addition to my Thanksgiving dinner. Would not change a thing about this dressing. Thanks for sharing this recipe!

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Foxy24

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 26, 2006

This came out pretty well. I followed some of the recommendations regarding cutting the cayenne down and I regretted it. I think next time I will put in the required amount baked right into the cornbread. The cornbread itself was great...much moister with the yogurt.

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jeninma

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Reviewed: Nov. 26, 2006

pretty good but 1) cornbread makes it quite sweet, probably too sweet for my taste for stuffing and 2) in the end it's pretty mushy so maybe dried out cornbread would work much better I think. Also I only did a little chili powder but not much because kids were eating too

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CT gourmet

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Reviewed: Nov. 26, 2006

I hadn't made the stuffing for Turkey Day because it was my husband's grandmother always did it. Well as they canceled Thanksgiving this year, I got to cook and I chose this recipe for my stuffing, revising it to some of the sugestions in reviews I'd read. It's WONDERFUL! I used sour cream in place of the yogurt simply because I already had sour cream in the house. I also used only 1/8 a tsp. of cayenne, and 1/8 tsp. sage. When I picked up the corbn muffin mix I got 2 different kinds, one white and one honey golden, just for giggles. My husband LOVES it (and he never ate much stuffing before)- I love it too except I think there is a lil too much oregano, so I will probably halve that next time I make it, but I WILL be making it again.. .it is now "THE" stuffing recipe for us.. in-laws or no!

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GraveyardDaisy

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Reviewed: Nov. 20, 2006

Excellent recipe. It needs only about 30 minutes in the oven and it's perfect!

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Dovetl

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Reviewed: Nov. 18, 2006

Wonderful! Next time I make it, I'll use half the butter though...

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clink283

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Cornbread Stuffing Southern Style

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