Cornbread Stuffing Southern Style

Cornbread Stuffing Southern Style

"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

30 m servings 325 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 325 kcal
  • 16%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 40.6g
  • 13%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 1687 mg
  • 67%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

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Reviews

Read all reviews 89
  1. 106 Ratings

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Most helpful positive review

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 fir...

Most helpful critical review

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...

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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 fir...

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 fo...

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...

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 cre...

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 ...

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!

This is a great recipe that can be modified to your liking. I was hesistant about using yogurt but glad I did. I substituted a can of cream of mushroom for the corn,omitted the green peppers, an...

I like the fact that it does not call for sausage as many other cornbread stuffing recipes do. The only change I made was only adding 2 cups of chicken broth, and it was still very moist, 3 may ...

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