Creole Cornbread Stuffing Recipe

Name: Creole Cornbread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 375 degrees F (190 degrees C). Butter a 13x9-inch pan.
2
Combine the flour, cornmeal, baking powder, 1 teaspoon salt, and sugar, and mix well.
3
Whisk together 5 eggs, 6 tablespoons melted butter, and buttermilk. Add wet to dry ingredients, mixing just until incorporated. Pour into prepared pan.
4
Bake in preheated oven until top is browned and a toothpick comes out clean, about 55 minutes. Allow to cool completely.
5
To 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.
6
In another bowl, combine the minced onions, green onions, parsley, red or green peppers, chili peppers, and garlic.
7
Melt 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.
8
Whisk 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.

3025

kcal

Calories

242

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: Cornbread:, 2 cups unbleached all-purpose flour, 2 cups stone ground cornmeal, 2 tablespoons baking powder, and more.

Yes, Creole Cornbread Stuffing falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Creole Cornbread Stuffing

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