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My review
Creole Cornbread Stuffing
Kevin Ryan
"Chock full of spices that really make this stuff sing. This is enough for one turkey."
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Ingredients
4 h servings 323Original recipe yields 20 servings (10 cups)
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 147173 Ratings
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Most helpful positive review
12/12/2004
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...
Most helpful critical review
12/3/2006
Being born and raised in New Orleans, I was excited about this recipe. However, I was very disappointed. The cornbread itself was pretty good, and the seasonings were okay. But the texture of...
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12/12/2004
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...
11/28/2005
My in-laws loved this so much that they have deemed it the "new Thanksgiving tradition"! Yes, LOTS of chopping to do but well worth it. I saved some time by substituting dried herbs for fresh ...
12/17/2006
This is a LOT of work, but very good. Here is a tip for making it though, I have several picky family members who do not even eat stuffing because it has too many chunks of things that they do ...
12/18/2004
I made this for Thanksgiving and it was the best stuffing I ever had!! I would also cut the Cayenne pepper down to 1 tsp. I will make this again and again.
12/18/2005
I just wanted to say thanks to Kevin for submitting this recipe. I am an American living in the UK, and so throw a Thankgiving bash here as an excuse to have a party. I made this stuffing beca...
11/20/2003
We make this stuffing EVERY year!!! It is fabulous. The zing is what makes this stuffing great. If you do not want to make your cornbread from this recipe, we find it easier to use 2 bags of bag...
11/20/2005
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 preferr...
12/31/2007
Excellent! This recipe makes a HUGE amount! I made it much easier by using a box mix for my cornbread (2 boxes for this stuffing). I also added Italian sausage for flavor and because my husba...
11/18/2007
i've been using this recipe for three years and just noticed i'd never thanked the creator. we LOVE this, but do cut back on the spices. grandsons tastebuds are too sensitive for all that hot. c...