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Creole Cornbread Stuffing
Creole Cornbread Stuffing
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Prep Time:
60 minutes
Cook Time:
120 minutes
Total Time:
240 minutes
Spicy homemade cornbread stuffing with chile peppers, Creole spices, bell pepper, onions, and parsley.
Ingredients:
  • 2 cups unbleached all-purpose flour
  • 2 cups stone ground cornmeal
  • 2 tablespoons baking powder
  • 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
  • 2 cups chicken broth
  • 1 tablespoon hot pepper sauce
  • 2 cups evaporated milk
  • 7 eggs, beaten
Instructions:
  • Preheat the oven to 375°F (190°C) and grease a 13x9-inch pan with butter.
  • Mix together flour, cornmeal, baking powder, 1 teaspoon of salt, and sugar until well combined.
  • In a bowl, combine 5 eggs, 6 tablespoons melted butter, and buttermilk, whisking until smooth. Gently fold the egg mixture into the flour mixture until just combined. Transfer the batter to the prepared pan.
  • Bake until golden brown on top and a toothpick inserted comes out clean, approximately 55 minutes. Let it cool to room temperature.
  • Prepare the stuffing seasoning by whisking together 2 tablespoons of salt with a blend of white pepper, black pepper, cayenne pepper, onion powder, oregano, thyme, basil, and bay leaves in a small bowl; set aside.
  • Mix together minced onions, green onions, fresh parsley, red peppers, chili peppers, and garlic in a separate bowl.
  • In a large frying pan, melt 1 cup of butter. Stir in the prepared spice mix and cook briefly. Add the vegetable mixture and cook gently for about 5 minutes without browning. Pour in the stock and Tabasco, stirring and cooking for another 5 minutes. Crumble the cornbread into the pan and mix well, then remove from heat. Enjoy!
  • Combine 7 eggs and evaporated milk, whisk until smooth. Pour the mixture into the stuffing, then cook over low heat for roughly 2 minutes, stirring constantly. Discard bay leaves. Transfer the stuffing to a bowl and allow it to cool before using to stuff the turkey.

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