Creole Cornbread Stuffing

Creole Cornbread Stuffing

Kevin Ryan 0

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

Ingredients 4 h {{adjustedServings}} servings 323 cals

Serving size has been adjusted!

Original recipe yields 20 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 30.3g
  • 10%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 154 mg
  • 51%
  • Sodium:
  • 1281 mg
  • 51%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.
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Reviews 109

  1. 128 Ratings


This stuffing is awesome! I made it for Thanksgiving. My mother-n-law always made cornbread stuffing every Thanksgiving, and she passed away this year, I wanted to make this for my husband. It is a lot of work but worth it. I chopped all the vegetables, herbs, and garlic & put in a freezer bag the day before (took a full hour since I don't have a food processor) so it was a breeze the next day putting it all together. I was hesitant to use 7 eggs, but it turned out fantastic. I did not stuff the turkey, I just baked it in a greased casserole dish on 350 for about an hour. The flavor is incredible. I cut up the leftover stuffing into squares and wrapped individually in sandwich bags & then put all in a freezer bag. Thanks Kevin. This will become a regular at our house!


My in-laws loved this so much that they have deemed it the "new Thanksgiving tradition"! Yes, LOTS of chopping to do but well worth it. I saved some time by substituting dried herbs for fresh (1 T fresh = 1 t dried). Cooking the spices in the butter first really allows the flavor to get into every bite of the cornbread. It was a little tricky to fish out the bay leaves after the cornbread went in. Next time, I'll pull them out before adding the cornbread. I made this the night before Thanksgiving, put it in a 9x13 pan, and baked in the oven for an hour or so. It was a great twist on a classic, added a new taste to the meal, and turned out fabulously!


I have made this my signature stuffing for Thanksgiving (past 2 yrs);1st time: I made it went by the recipe, 2nd time: I decided to lessen the chicken broth and evaporated milk. My hubby preferred the second version, even though he liked the first one.