Creole Cornbread Stuffing

Creole Cornbread Stuffing

109

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

Ingredients

4 h {{adjustedServings}} servings 323 cals
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Nutrition

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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Directions

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  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

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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...

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 ...

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 preferr...