Creole Cornbread Stuffing

Creole Cornbread Stuffing

Made  times

"Chock full of spices that really make this stuff sing. This is enough for one turkey."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


4 h servings 323 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • 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.


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


  1. 128 Ratings

Most helpful positive review

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...

Most helpful critical review

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...

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...

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 bag...

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 husba...

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. c...

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 no...

My family has used the same recipe for decades, until now! This is THE BEST stuffing recipe EVER! Not too spicy but very tasty.

This is the best! It is a little spicy so if you don't like that, TRY IT ANYWAY! just cut back on the spice a tad.

From around the web