More Recipes Like This

Related Collections

Free Membership

Favorite Products

Print This Recipe

Full Page

3x5 Card

4x6 Card

Email This Recipe

Creole Cornbread Stuffing

SUBMITTED BY: Kevin Ryan PHOTO BY: Vanett

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

RECIPE RATING:

Read Reviews (10)

Review/Rate This Recipe

PREP TIME	35 Min
COOK TIME	55 Min
READY IN	1 Hr 30 Min
Original recipe yield 10 cups

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

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

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C). Butter one 13x9 inch pan.
Prepare the cornbread by combining the flour, cornmeal, baking powder, 1 teaspoon salt, and sugar; mix well.
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.
Bake until top is browned and a toothpick comes out clean, about 55 minutes. Allow to cool completely.
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.
In another bowl combine the minced onions, green onions, parsley, red or green peppers, chili peppers, and garlic.
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.

ADVERTISE WITH US

REVIEWS

Reviewed on Dec. 18, 2004 by Laura S

I made this for Thanksgiving and it was the best stuffing I ever had!! I would also cut the... MORE

Reviewed on Dec. 18, 2005 by Nackles

I just wanted to say thanks to Kevin for submitting this recipe. I am an American living in... MORE

Reviewed on Dec. 29, 2003 by ZBALES

despite omitting the jalepno peppers this dish was still spicy hot. However I really did like... MORE

Reviewed on Jan. 2, 2005 by ACARDEN

This recipe takes some work, but it is excellent. It is also easy to alter the amount and... MORE

Reviewed on Dec. 17, 2006 by teachertmb

This is a LOT of work, but very good. Here is a tip for making it though, I have several... MORE

Reviewed on Nov. 23, 2006 by Hannah

Happy Thanksgiving, everyone! I made this recipe last year and it was a HUGE hit with my... MORE

Reviewed on Mar. 30, 2006 by AMommmaG

One of my family's favorite new dishes for the holidays! I've made this for the last two... MORE

Reviewed on Apr. 26, 2008 by Christina

My friend in Wisconsin made this recipe to celebrate Mardi Gras. She made it for... MORE

Reviewed on Nov. 21, 2007 by amipatel

We tried this for the first time last year and it was a big hit. This is surely going to be a... MORE

User Name	Password

Remember me? Forgot password?

Top Related Articles