Creole Cornbread Stuffing

24

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

1 h 30 m servings 320 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 320 kcal
  • 16%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 29.8g
  • 10%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 154 mg
  • 51%
  • Sodium:
  • 1184 mg
  • 47%

Based on a 2,000 calorie diet

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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.

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Directions

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  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.

Reviews

24
  1. 26 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

Polarizing recipe. About half my family liked it and the other thought it was bad. Too many conflicting spices for my taste.

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 ...

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.

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 beca...

My friend in Wisconsin made this recipe to celebrate Mardi Gras. She made it for approximately 20 people, so she had to cut back on the spice. I am from the south, and I have two tried and true...

despite omitting the jalepno peppers this dish was still spicy hot. However I really did like it. I served with a crown roast pork. I will definetly make again however for myself and my famil...

Happy Thanksgiving, everyone! I made this recipe last year and it was a HUGE hit with my family. It was our first year having Thanksgiving at home (instead of with grandparents) so I had never...

One of my family's favorite new dishes for the holidays! I've made this for the last two years and everyone gobbles it down, no complaints. I usually add a little anduille or spicy italian sau...

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

This recipe took the cake as everyone's favorite this Thanksgiving.