Cornbread Stuffing Southern Style

Creamed corn and yogurt are added to corn muffin mix and baked into a tangy cornbread. The crumbled cornbread is then mixed with sauteed onions, celery, green pepper, and garlic for this Southern-style stuffing.

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Preheat oven to 400 degrees F (200 degrees C).Lightly grease a 9x13 inch baking dish.

In a medium bowl combine muffin mix, corn, eggs, yogurt and milk; stir just until moistened.Pour into prepared pan.

Bake in preheated oven for 20 minutes, or until golden brown.

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.

Crumble the cornbread and stir into broth mixture; mix well.Add more broth or more bread, as necessary, to achieve desired consistency.

Cornbread Stuffing Southern Style

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