Snack Like a Southerner: Cornbread Stuffing


2 8.5oz pckgs dry corn muffin mix
1 8oz can cream corn
2 eggs
1/2cup plain yogurt
1/4cup milk
1/2cup butter
1 onion
2 celery stalks
1 green bell pepper
4 cloves garlic
2tsp thyme
1tsp basil
2tsp oregano
2tsp salt
1tsp black pepper
1/4tsp cayenne pepper
3cups chicken broth

Step One:
Preheat oven to 400°. Finely chop bell pepper, celery and onion, mince garlic set aside. Beat eggs in a large bowl.

Step Two:
In the egg bowl, combine corn muffin mix, cream corn, yogurt and milk. Stir and pour into a lightly greased 9x13in pan.

Step Three:
Bake for 20 minutes. Meanwhile, in a large 
saucepan melt butter and sauté pepper, celery, onion and garlic over medium heat.

Step Four:
Once onions are tender, stir in thyme, basil, oregano, salt, black pepper, cayenne and broth. Bring to a boil. Remove from heat.

Step Five:
Crumble the cornbread into mixture in pan, mix well. Enjoy!



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