Creole Cornbread Stuffing

A homemade buttermilk cornbread is dressed up with Creole spices, bell pepper, onions, chile peppers, and parsley in this spicy stuffing.

• Preparation Time: 60 mins
• Cooking Time: 2 hr
• Total Time: 3 hr
• Calories: 323 Calories

Ingredients

• 1 cup butter
• 1 teaspoon salt
• 7 eggs, beaten
• 2 cups unbleached all-purpose flour
• 4 tablespoons white sugar
• 2 tablespoons baking powder
• 6 tablespoons butter, melted
• 2 cups evaporated milk
• 2 tablespoons salt
• 4 teaspoons dried oregano
• 2 teaspoons dried thyme
• 2 cups chicken broth
• 2 cups stone ground cornmeal
• 5 eggs, beaten
• 3 cups buttermilk
• 2 teaspoons ground white pepper
• 2 teaspoons ground black pepper
• 2 teaspoons cayenne pepper
• 2 teaspoons onion powder
• 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 tablespoon hot pepper sauce

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Butter a 13x9-inch pan.

Step 2

Combine the flour, cornmeal, baking powder, 1 teaspoon salt, and sugar, and mix well.

Step 3

Whisk together 5 eggs, 6 tablespoons melted butter, and buttermilk. Add wet to dry ingredients, mixing just until incorporated. Pour into prepared pan.

Step 4

Bake in preheated oven until top is browned and a toothpick comes out clean, about 55 minutes. Allow to cool completely.

Step 5

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.

Step 6

In another bowl, combine the minced onions, green onions, parsley, red or green peppers, chili peppers, and garlic.

Step 7

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.

Step 8

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.