Creole Cornbread Stuffing Recipe -
Creole Cornbread Stuffing Recipe
  • READY IN 4 hr

Creole Cornbread Stuffing

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 10 cups Change Servings
  • PREP

    1 hr
  • COOK

    2 hrs

    4 hrs


  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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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 12, 2004

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!

Most Helpful Critical Review
Dec 03, 2006

Being born and raised in New Orleans, I was excited about this recipe. However, I was very disappointed. The cornbread itself was pretty good, and the seasonings were okay. But the texture of the dressing was awful. I couldn't think of how to describe it until I read someone else's review saying it was like oatmeal. Exactly! Gummy. I like a more grainy texture. Sheesh, I hate being the "Debbie Downer."

Nov 28, 2005

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!

Nov 20, 2005

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.

Dec 21, 2003

We make this stuffing EVERY year!!! It is fabulous. The zing is what makes this stuffing great. If you do not want to make your cornbread from this recipe, we find it easier to use 2 bags of bagged stuffing and 1 bag of cubed stuffing from the grocery store instead and THAT will save lots of time and work. The outcome is incredible. We think you will love too if you are looking to have a not so traditional stuffing that your family will enjoy.

Dec 31, 2007

Excellent! This recipe makes a HUGE amount! I made it much easier by using a box mix for my cornbread (2 boxes for this stuffing). I also added Italian sausage for flavor and because my husband thinks everything is better with sausage! I served this at Thanksgiving this year and was very impressed. It also reheats well. This will be my staple for the years to come. Thank you!

Nov 18, 2007

i've been using this recipe for three years and just noticed i'd never thanked the creator. we LOVE this, but do cut back on the spices. grandsons tastebuds are too sensitive for all that hot. cut it by about half, but still the finished product is just wonderful. i make it the day before and rewarm in a crockpot. have trouble keeping my family from dipping into the pot before dinner is served. thank goodness this recipe makes a lot.

Nov 24, 2005

This was a good recipe and I will probably make again. May try the cornbread mix next time instead of making the cornbread from scratch. Cut the cayenne in half as others suggested and did not find this to be an overly spicy recipe. I think the amount of wet ingredients (chicken broth & evaporated milk) could be reduced slightly as the stuffing was a bit moist after baking (in the turkey). Also, you can definitely cut this recipe in half! The "makes 10 cups" version made a ton of stuffing! Overall a good recipe.


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  • Calories
  • 323 kcal
  • 16%
  • Carbohydrates
  • 30.3 g
  • 10%
  • Cholesterol
  • 154 mg
  • 51%
  • Fat
  • 18.7 g
  • 29%
  • Fiber
  • 2.4 g
  • 9%
  • Protein
  • 9.9 g
  • 20%
  • Sodium
  • 1281 mg
  • 51%

* Percent Daily Values are based on a 2,000 calorie diet.

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