Creole Cornbread Stuffing
Ingredients
- Cornbread: ⓘ
- 2 cups unbleached all-purpose flour
- 2 cups stone ground cornmeal ⓘ
- 2 tablespoons baking powder ⓘ
- 1 teaspoon salt ⓘ
- 4 tablespoons white sugar ⓘ
- 5 eggs, beaten ⓘ
- 6 tablespoons butter, melted ⓘ
- 3 cups buttermilk ⓘ
- Stuffing:
- 2 tablespoons salt ⓘ
- 2 teaspoons ground white pepper ⓘ
- 2 teaspoons ground black pepper ⓘ
- 2 teaspoons cayenne pepper ⓘ
- 2 teaspoons onion powder ⓘ
- 4 teaspoons dried oregano ⓘ
- 2 teaspoons dried thyme ⓘ
- 6 tablespoons chopped fresh basil ⓘ
- 4 bay leaves ⓘ
- 1 cup minced onion ⓘ
- 1 cup chopped green onions ⓘ
- 1 cup chopped parsley ⓘ
- 2 cups chopped red bell pepper ⓘ
- 2 green chile peppers, chopped ⓘ
- 2 tablespoons minced garlic ⓘ
- 1 cup butter ⓘ
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Butter a 13x9-inch pan.
- Combine the flour, cornmeal, baking powder, 1 teaspoon salt, and sugar, and mix well.
- Whisk together 5 eggs, 6 tablespoons melted butter, and buttermilk. Add wet to dry ingredients, mixing just until incorporated. Pour into prepared pan.
- Bake in preheated oven until top is browned and a toothpick comes out clean, about 55 minutes. Allow to cool completely.
- 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.
- In another bowl, combine the minced onions, green onions, parsley, red or green peppers, chili peppers, and garlic.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
1529
kcal
76% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).