Creole Cornbread Stuffing Recipe

Name: Creole Cornbread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2 cups cornmeal; 2 tablespoons baking powder; 1 teaspoon salt; 4 tablespoons white sugar; 5 eggs, beaten; 6 tablespoons butter, melted; 3 cups buttermilk; 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 fresh parsley; 2 cups red bell pepper, chopped; 2 jalapeno pepper, seeded and minced; 2 tablespoons minced garlic; 1 cup butter; 2 cups chicken stock; 1 tablespoon hot pepper sauce; 2 cups evaporated milk; 7 eggs, beaten

Servings: persons

2 cups all-purpose flour
2 cups cornmeal
2 tablespoons baking powder
1 teaspoon salt
4 tablespoons white sugar
5 eggs, beaten
6 tablespoons butter, melted
3 cups buttermilk
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 fresh parsley
2 cups red bell pepper, chopped
2 jalapeno pepper, seeded and minced
2 tablespoons minced garlic
1 cup butter
2 cups chicken stock
1 tablespoon hot pepper sauce
2 cups evaporated milk
7 eggs, beaten

1
Preheat oven to 375 degrees F (190 degrees C).
2
Butter one 13x9 inch pan.
3
Prepare the cornbread by combining the flour, cornmeal, baking powder, 1 teaspoon salt, and sugar; mix well.
4
Mix together the 5 eggs, 6 tablespoons melted butter, and buttermilk.
5
Add wet to dry ingredients and mix until no dry ingredients remain.
6
Pour into prepared pan.
7
Bake until top is browned and a toothpick comes out clean, about 55 minutes.
8
Allow to cool completely.
9
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.
10
In another bowl combine the minced onions, green onions, parsley, red or green peppers, chili peppers, and garlic.
11
Melt 1 cup butter in a large fry pan.
12
Add the spices and cook for a few minutes.
13
Add the vegetables and cook about 5 minutes.
14
Do not allow the vegetables to brown.
15
Add the stock and hot pepper sauce.
16
Stir and cook 5 minutes more.
17
Crumble the cornbread into the skillet and mix.
18
Add the evaporated milk and 7 eggs OFF THE HEAT.
19
Make sure to stir well when adding the eggs.
20
Return to low heat and cook, stirring, for about 2 minutes.
21
Remove the bay leaves.
22
Place stuffing in a bowl and cover.
23
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.

How did you like this recipe?

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

You need 28 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 cups cornmeal, 2 tablespoons baking powder, 1 teaspoon salt, and more.

Yes, Creole Cornbread Stuffing falls under the Meat & Poultry 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

How did you like this recipe?

Frequently Asked Questions