Creole Cornbread Stuffing
Serves: 5
Ally Shanahan
1 January 1970
Based on User reviews:
42
Spice
49
Sweetness
38
Sourness
42
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 cups
Unbleached All-Purpose Flour2 tbsps
Baking Powder2 tbsps
Salt4 tbsps
White Sugar1 cup
Butter3 cups
Buttermilk2 tsps
Ground White Pepper2 tsps
Ground Black Pepper2 tsps
Cayenne Pepper2 tsps
Onion Powder4 tsps
Oregano (dried)2 tsps
Dried Thyme6 tbsps
Basil (chopped fresh)1 cup
Onion (minced)1 cup
Green Onion (chopped)1 cup
Parsley (chopped)2 cups
Red Bell Pepper (chopped)2 tbsps
Garlic (minced)2 cups
Chicken Broth1 tbsp
Hot Pepper Sauce2 cups
Evaporated MilkDirections:
1
Preheat oven to 375 degrees F (190 degrees C)
2
Butter a 13x9-inch pan
3
Combine the flour, cornmeal, baking powder, 1 teaspoon salt, and sugar, and mix well
4
Whisk together 5 eggs, 6 tablespoons melted butter, and buttermilk
5
Add wet to dry ingredients, mixing just until incorporated
6
Pour into prepared pan
7
Bake in preheated oven until top is browned and a toothpick comes out clean, about 55 minutes
8
Allow to cool completely
9
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
10
In another bowl, combine the minced onions, green onions, parsley, red or green peppers, chili peppers, and garlic
11
Melt 1 cup butter in a large frying pan
12
Add the spices and cook for a few minutes
13
Add the vegetables and cook about 5 minutes
14
Do not allow the vegetables to brown
15
Add the stock and Tabasco
16
Stir and cook 5 minutes more
17
Crumble the cornbread into the skillet and mix; remove pan from heat
18
Whisk 7 eggs and evaporated milk; pour into stuffing mixture
19
Return to low heat and cook, stirring, for about 2 minutes
20
Remove the bay leaves
21
Place stuffing in a bowl; cool before stuffing turkey