Recipe by Kathleen Burton
"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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2 (8.5 ounce) packages
dry corn muffin mix
1 (8 ounce) can
onion, finely chopped
celery, finely chopped
green bell pepper, finely chopped
salt, or to taste
ground black pepper
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
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!
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.
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 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 have been too much.
* 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 from Fat: 140
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