Recipe from Bites: Creole Cornbread Stuffing (What to Make for the Thanksgiving Guest You Want to Impress)

by Jessie on November 20, 2012

I used to pass on stuffing at Thanksgiving. Probably because I grew up having the boxed mushy kind.  When I hosted my very first Thanksgiving 9 years ago, I decided to do a Cajun theme. In the process of looking for recipes, I found this recipe for Creole Cornbread Stuffing. We’ve made it every year since. It is so flavorful and has a ton of different textures.  I don’t have a picture of it because stuffing in general is not very appetizing looking. I guess I could have gone all Pinterest on you and had an antique bottle of buttermilk, a red pepper and fresh basil in a vase propped behind the bowl but I’m way too busy eating it to take the time for that.

(Adapted from Allrecipes.com)

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

Directions:

To Make Cornbread:

Preheat oven to 375 degrees F (190 degrees C). Butter a 13×9 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.

Jessie is the mother of three sweet kids and the author of Bites, a recipe blog that will make your mouth water.  Make sure to follow Bites on Facebook so you don’t miss a single recipe.

Disclosure: This post may contain affiliate links. When you click on these links, you are supporting this blog. Thanks!

{ 0 comments… add one now }

Leave a Comment

Previous post:

Next post:

Blog designed by Sharon at Good, True & Beautiful using Thesis

WordPress Admin