Creole Cornbread Stuffing

Creole Cornbread Stuffing
  • PREP TIME
    1 hrs
  • COOK TIME
    2 hrs
  • TOTAL TIME
    4 hrs
  • SERVING
    20 People
  • VIEWS
    483

A symphony of Southern flavors, this Creole Cornbread Stuffing is bursting with vibrant spices and garden-fresh vegetables, creating a moist and unforgettable complement to your holiday turkey or chicken.

Ingridients

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Nutrition

  • Carbohydrate
    30 g
  • Cholesterol
    154 mg
  • Fiber
    2 g
  • Protein
    10 g
  • Saturated Fat
    10 g
  • Sodium
    1281 mg
  • Sugar
    9 g
  • Fat
    19 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat the oven to 375°F (190°C). Generously butter a 13x9-inch baking pan. (5 minutes)

Image Step 02
02 Step

Recipe View In a large bowl, whisk together the flour, cornmeal, baking powder, 1 teaspoon of salt, and sugar until well combined. (3 minutes)

Image Step 03
03 Step

Recipe View In a separate bowl, whisk together the 5 beaten eggs, melted butter, and buttermilk. Add the wet ingredients to the dry ingredients, mixing gently until just incorporated. Be careful not to overmix. Pour the batter into the prepared pan. (5 minutes)

Image Step 04
04 Step

Recipe View Bake in the preheated oven for 50-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Let the cornbread cool completely in the pan before crumbling. (55 minutes)

Image Step 05
05 Step

Recipe View While the cornbread is baking, prepare the spice blend. In a small bowl, combine the 2 tablespoons of salt, white pepper, black pepper, cayenne pepper, onion powder, oregano, thyme, basil, and bay leaves. Set aside. (5 minutes)

Image Step 06
06 Step

Recipe View In another bowl, combine the minced yellow onion, green onions, parsley, red bell pepper, chili peppers, and garlic. Set aside. (5 minutes)

Image Step 07
07 Step

Recipe View Melt 1 cup of butter in a large, deep skillet over medium heat. Add the prepared spice blend and cook, stirring constantly, for 2-3 minutes, until fragrant. Add the vegetable mixture and cook, stirring occasionally, for 5-7 minutes, until softened but not browned. (10 minutes)

Image Step 08
08 Step

Recipe View Pour in the chicken broth and hot pepper sauce. Stir to combine and cook for another 5 minutes, allowing the flavors to meld. (5 minutes)

Image Step 09
09 Step

Recipe View Crumble the cooled cornbread into the skillet with the vegetable mixture. Toss gently to combine, ensuring the cornbread is evenly coated with the flavorful broth. Remove the skillet from the heat. (5 minutes)

Image Step 10
10 Step

Recipe View In a separate bowl, whisk together the 7 beaten eggs and evaporated milk. Pour the egg mixture over the cornbread mixture in the skillet. Return the skillet to low heat and cook, stirring constantly, for about 2 minutes, or until the eggs are just set but the mixture is still moist. (5 minutes)

Image Step 11
11 Step

Recipe View Remove from heat and discard the bay leaves. Transfer the stuffing to a large bowl and let it cool slightly before stuffing your turkey or serving as a side dish. (5 minutes)

For a richer flavor, use homemade chicken broth.
If you like a spicier stuffing, add an extra pinch of cayenne pepper or a dash of your favorite hot sauce.
The cornbread can be made a day ahead and stored at room temperature, wrapped tightly in plastic wrap.
This stuffing can be assembled a day ahead. Store it in the refrigerator and bake it in a buttered baking dish until heated through.
If stuffing a turkey, do not overstuff. Allow room for the stuffing to expand during cooking.

Kellie Beer

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 161 Ratings)
Total Reviews: (5)
  • Gregory Bartoletti

    I added a little bit of sausage to mine, and it was amazing!

  • Beth Schneider

    This recipe is a game-changer! The spice blend is perfect, and the cornbread comes out so moist.

  • Rowan Kessler

    I made this for Thanksgiving, and it was a huge hit! Everyone raved about the flavor and texture.

  • Martin Hauck

    I was a little worried about the amount of spice, but it was perfect! Not too spicy, just the right amount of flavor.

  • Chadd Davis

    The best stuffing I've ever had! I'll definitely be making this again.

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