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Creole Cornbread Stuffing

Creole Cornbread Stuffing

  • Prep

    35 m
  • Cook

    55 m
  • Ready In

    1 h 30 m
Kevin Ryan

Kevin Ryan

This stuffing is chock full of spices to really make this recipe sing. This is enough for one turkey.

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Nutrition

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  • Calories:
  • 320 kcal
  • 16%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 29.8g
  • 10%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 169 mg
  • 56%
  • Sodium:
  • 1184 mg
  • 47%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Butter one 13x9 inch pan.
  2. Prepare the cornbread by combining the flour, cornmeal, baking powder, 1 teaspoon salt, and sugar; mix well.
  3. Mix together the 5 eggs, 6 tablespoons melted butter, and buttermilk. Add wet to dry ingredients and mix until no dry ingredients remain. Pour into prepared pan.
  4. Bake until top is browned and a toothpick comes out clean, about 55 minutes. Allow to cool completely.
  5. 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 fry 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 hot pepper sauce. Stir and cook 5 minutes more. Crumble the cornbread into the skillet and mix. Add the evaporated milk and 7 eggs OFF THE HEAT. Make sure to stir well when adding the eggs. Return to low heat and cook, stirring, for about 2 minutes. Remove the bay leaves. Place stuffing in a bowl and cover. Cool before stuffing turkey.
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Reviews

teachertmb
32

teachertmb

12/17/2006

This is a LOT of work, but very good. Here is a tip for making it though, I have several picky family members who do not even eat stuffing because it has too many chunks of things that they do not like, so I minced everything. The result was fabulous! I did eliminate the cayenne pepper all together and I would recommend that if you make it this way, don't add the salt at all. The recipe has so many spices that it does not need the salt.

Laura S
25

Laura S

12/18/2004

I made this for Thanksgiving and it was the best stuffing I ever had!! I would also cut the Cayenne pepper down to 1 tsp. I will make this again and again.

Nackles
20

Nackles

12/18/2005

I just wanted to say thanks to Kevin for submitting this recipe. I am an American living in the UK, and so throw a Thankgiving bash here as an excuse to have a party. I made this stuffing because it just sounded so good. It was incredible. Everyone who attended said it was the best stuffing they'd ever tasted. I'll be using this recipe again and again.

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