2 8.5oz pckgs dry corn muffin mix
1 8oz can cream corn
1/2cup plain yogurt
2 celery stalks
1 green bell pepper
4 cloves garlic
1tsp black pepper
1/4tsp cayenne pepper
3cups chicken broth
Preheat oven to 400°. Finely chop bell pepper, celery and onion, mince garlic set aside. Beat eggs in a large bowl.
In the egg bowl, combine corn muffin mix, cream corn, yogurt and milk. Stir and pour into a lightly greased 9x13in pan.
Bake for 20 minutes. Meanwhile, in a large saucepan melt butter and sauté pepper, celery, onion and garlic over medium heat.
Once onions are tender, stir in thyme, basil, oregano, salt, black pepper, cayenne and broth. Bring to a boil. Remove from heat.
Crumble the cornbread into mixture in pan, mix well. Enjoy!