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Creole Cornbread Stuffing Recipe

Recipe by: 106a802496d678ba

"Chock full of spices that really make this stuff sing. This is enough for one turkey."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep1 h
  • Cook2 h
  • Ready In4 h
  • 1Preheat oven to 375 degrees F (190 degrees C). Butter a 13x9-inch pan.
  • 2Combine the flour, cornmeal, baking powder, 1 teaspoon salt, and sugar, and mix well.
  • 3Whisk together 5 eggs, 6 tablespoons melted butter, and buttermilk. Add wet to dry ingredients, mixing just until incorporated. Pour into prepared pan.
  • 4Bake in preheated oven until top is browned and a toothpick comes out clean, about 55 minutes. Allow to cool completely.
  • 5To Make Stuffing: In a small bowl, combine the 2 tablespoons salt with the white pepper, black pepper, cayenne pepper, onion powder, oregano, thyme, basil, and bay leaves.
  • 6In another bowl, combine the minced onions, green onions, parsley, red or green peppers, chili peppers, and garlic.
  • 7Melt 1 cup butter in a large frying pan. Add the spices and cook for a few minutes. Add the vegetables and cook about 5 minutes. Do not allow the vegetables to brown. Add the stock and Tabasco. Stir and cook 5 minutes more. Crumble the cornbread into the skillet and mix; remove pan from heat.
  • 8Whisk 7 eggs and evaporated milk; pour into stuffing mixture. Return to low heat and cook, stirring, for about 2 minutes. Remove the bay leaves. Place stuffing in a bowl; cool before stuffing turkey.
Footnotes
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 20 servings
  • 323 cals
  • Cornbread:
  • 2 cups unbleached all-purpose flour
  • 2 cups stone ground cornmeal
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 4 tablespoons white sugar
  • 5 eggs, beaten
  • 6 tablespoons butter, melted
  • 3 cups buttermilk
  • Stuffing:
  • 2 tablespoons salt
  • 2 teaspoons ground white pepper
  • 2 teaspoons ground black pepper
  • 2 teaspoons cayenne pepper
  • 2 teaspoons onion powder
  • 4 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 6 tablespoons chopped fresh basil
  • 4 bay leaves
  • 1 cup minced onion
  • 1 cup chopped green onions
  • 1 cup chopped parsley
  • 2 cups chopped red bell pepper
  • 2 green chile peppers, chopped
  • 2 tablespoons minced garlic
  • 1 cup butter
  • 2 cups chicken broth
  • 1 tablespoon hot pepper sauce
  • 2 cups evaporated milk
  • 7 eggs, beaten
Nutrition

Amount per serving ( 5 total)

  • Calories:
    323
    16%
  • Fat:
    18.7
    29%
  • Carbs:
    30.3
    10%
  • Protein:
    9.9
    20%
  • Cholesterol:
    154
    51%

Based on a 2,000 calorie diet

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