Creole Cornbread Stuffing Recipe -
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Creole Cornbread Stuffing

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 10 cups Change Servings
  • PREP

    35 mins
  • COOK

    55 mins

    1 hr 30 mins


  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 More Reviews

Most Helpful Positive Review
Dec 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.

Most Helpful Critical Review
May 19, 2011

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


26 Ratings

Dec 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.

Dec 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.

Apr 26, 2008

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 recipes that do not even come close to this one! I have never had anything better. This stuffing was amazing! Thanks Kevin!

Dec 29, 2003

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 family's sake I will cut down the cayenne pepper to 1 teaspoon.

Nov 23, 2006

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 made stuffing before... but this recipe is almost impossible to mess up. Being from the South, this recipe was actually not quite spicy enough for me so I was a bit more liberal with the cayenne pepper as well as adding about 1 tsp of paprika and about 1/4 cup of chives to the recipe. The spices are easily adjusted to your own personal taste without taking away from the recipe itself. In fact, I just hopped on to double-check the recipe so I can make it again this year! Definitely a keeper for a spiced-up Holiday meal.

Mar 30, 2006

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 sausage, apple and/or cheddar cheese for some zip. But I love the old-fashioned, from-scratch taste!!


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  • Calories
  • 320 kcal
  • 16%
  • Carbohydrates
  • 29.8 g
  • 10%
  • Cholesterol
  • 154 mg
  • 51%
  • Fat
  • 18.6 g
  • 29%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 9.8 g
  • 20%
  • Sodium
  • 1184 mg
  • 47%

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

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