Creole Cornbread Stuffing

4.6
(159)

Chock full of spices that really make this stuffing sing. This is enough for one turkey.

10
10
10
10
10
Prep Time:
1 hr
Cook Time:
2 hrs
Additional Time:
1 hr
Total Time:
4 hrs
Servings:
20
Yield:
10 cups

Ingredients

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

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Butter a 13x9-inch pan.

  2. Combine flour, cornmeal, baking powder, 1 teaspoon salt, and sugar, and mix well.

  3. Whisk together 5 eggs, 6 tablespoons melted butter, and buttermilk. Add egg mixture to flour ingredients, mixing just until incorporated. Pour into the prepared pan.

  4. Bake in the preheated oven until top is browned and a toothpick comes out clean, about 55 minutes. Allow to cool completely.

  5. To make the stuffing: In a small bowl, combine 2 tablespoons salt with white pepper, black pepper, cayenne pepper, onion powder, oregano, thyme, basil, and bay leaves; set aside.

  6. In another bowl, combine minced onions, green onions, parsley, red peppers, chili peppers, and garlic.

  7. Melt 1 cup butter in a large frying pan. Add prepared spice mix and cook for a few minutes. Add vegetable mixture; gently cook and stir for about 5 minutes without browning. Add stock and Tabasco: stir and cook 5 minutes more. Crumble cornbread into the skillet and mix; remove pan from heat.

  8. Whisk 7 eggs and evaporated milk together; pour into stuffing mixture. Return to low heat and cook, stirring, for about 2 minutes. Remove bay leaves. Place stuffing in a bowl; cool before stuffing turkey.

Nutrition Facts (per serving)

323 Calories
19g Fat
30g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 323
% Daily Value *
Total Fat 19g 24%
Saturated Fat 10g 52%
Cholesterol 154mg 51%
Sodium 1281mg 56%
Total Carbohydrate 30g 11%
Dietary Fiber 2g 9%
Total Sugars 9g
Protein 10g 20%
Vitamin C 38mg 42%
Calcium 237mg 18%
Iron 3mg 15%
Potassium 335mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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