Creole Cornbread Stuffing

SUBMITTED BY: Kevin Ryan PHOTO BY: sharon b

"Chock full of spices that really make this stuff sing. This is enough for one turkey."

SERVINGS & SCALING

Original recipe yield: 10 cups

USMETRIC

About scaling and conversions

INGREDIENTS

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
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
2 cups chicken broth
1 tablespoon hot pepper sauce
2 cups evaporated milk
7 eggs, beaten

READ REVIEWS (75)

DIRECTIONS

To Make Cornbread: 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.
Combine the 5 eggs, 6 tablespoons melted butter, and buttermilk. Add wet to dry while mixing on low with a mixer. Mix just until no dry ingredients remain. Pour into prepared pan.
Bake 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 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 Tabasco. 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.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Dec. 12, 2004 by MSVIC04

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 is a lot of work but worth it. I chopped all the vegetables, herbs, and garlic & put in a freezer bag the day before (took a full hour since I don't have a food processor) so it was a breeze the next day putting it all together. I was hesitant to use 7 eggs, but it turned out fantastic. I did not stuff the turkey, I just baked it in a greased casserole dish on 350 for about an hour. The flavor is incredible. I cut up the leftover stuffing into squares and wrapped individually in sandwich bags & then put all in a freezer bag. Thanks Kevin. This will become a regular at our house!

7 users found this review helpful

Reviewed on Dec. 22, 2002 by TERIAN

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

6 users found this review helpful

Reviewed on Nov. 20, 2005 by NADHARISAUDA

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 preferred the second version, even though he liked the first one.

5 users found this review helpful

MORE MEMBER REVIEWS