Best 2 Creole Cornbread Stuffing Recipes

When looking for a comforting and flavorful side dish to accompany your main course, creole cornbread stuffing is an excellent choice. This traditional Southern dish combines the classic flavors of cornbread with savory, aromatic ingredients like celery, onions, and bell peppers. By combining simple pantry staples with fresh herbs and spices, you can create a delectable stuffing that will enhance any meal. Whether you prefer a moist or crispy texture, or a mild or spicy flavor profile, there are countless variations to suit your preferences. Read on to discover the secrets of making the best creole cornbread stuffing, from choosing the right ingredients to mastering the cooking techniques.

Let's cook with our recipes!

CREOLE CORNBREAD STUFFING

Creole Cornbread Stuffing image

Chock full of spices that really make this stuff sing. This is enough for one turkey.

Provided by Kevin Ryan

Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes

Time 4h

Yield 20

Number Of Ingredients 28

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

Steps:

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.

Nutrition Facts : Calories 322.6 calories, Carbohydrate 30.3 g, Cholesterol 154.4 mg, Fat 18.7 g, Fiber 2.4 g, Protein 9.9 g, SaturatedFat 10.4 g, Sodium 1280.7 mg, Sugar 8.6 g

CREOLE CORNBREAD STUFFING (EMERIL'S)

Creole Cornbread Stuffing (Emeril's) image

Saw this on Good Morning America. I decided immediately it had to be a last minute addition to our Thanksgiving menu. My 22 year old son was thrilled to have it assigned to him ("instead of a sissy salad"). He breezed through making it and we all thought it was so good it had to have a permanent place on our Thanksgiving menu. Highly recommended (although it may be a tad spicy for some -- if you are timid about spices, go easy on them).

Provided by SharleneW

Categories Pork

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 18

Ingredients

12 cups baked basic cornbread (we like the recipe from the Alber's Cornbread box, broken into 1-inch pieces, we recommend baking th)
1/2 tablespoon unsalted butter
4 cups chicken stock (canned or fresh)
1 cup heavy cream
1 cup milk
2 large eggs
1 tablespoon Emeril's Original Essence, plus
1 teaspoon Emeril's Original Essence (divided)
1 lb andouille sausage, cut crosswise into 1-inch pieces (or other smoked sausage)
3 tablespoons vegetable oil
3 cups chopped yellow onions
2 cups chopped celery
2 cups chopped green bell peppers
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 pinch cayenne pepper
2 tablespoons minced garlic
4 teaspoons finely chopped fresh thyme

Steps:

Preheat oven to 400°F Grease a 10x15-inch baking dish or two 9-inch square baking dishes with the butter.
Combine the chicken stock, cream, milk, eggs and 1 tablespoons Essence in a large bowl and whisk to blend. Add the dried cornbread and stir to mix, breaking up the pieces with a wooden spoon. Cover and refrigerate for 1 hour.
Meanwhile, heat a large skillet or medium pot over high heat. Add the andouille and cook until browned, about 5 minutes.
Add the vegetable oil and reduce the heat to medium high. Add the onions, celery, bell peppers, remaining 2 teaspoons Essence, the salt, black pepper, and cayenne; stir to mix.
Cook the vegetables, stirring occasionally, until very soft and golden, about 15 minutes. Add the garlic and thyme; cook until fragrant, about 30 seconds. Remove from the heat and add to the cornbread mixture. Stir to mix well.
Pour into the prepared baking dish(es) and bake until golden brown, 35 to 40 minutes.
Remove from the oven. Serve warm.

Tips:

For the best flavor and texture, use day-old cornbread.
If you don't have day-old cornbread, you can make it fresh and let it cool completely before using.
Use a variety of vegetables in your stuffing, such as celery, onion, carrots, and bell pepper.
Add some herbs and spices to your stuffing for extra flavor. Some good options include sage, thyme, rosemary, and black pepper.
Don't overstuff the stuffing. It should be moist, but not soggy.
Bake the stuffing in a covered dish until it is heated through. If you are using a fresh turkey, you can cook the stuffing inside the turkey. Just be sure to insert a meat thermometer into the center of the stuffing to make sure it reaches a safe internal temperature of 165 degrees Fahrenheit.

Conclusion:

Creole cornbread stuffing is a delicious and easy-to-make side dish that is perfect for any occasion. With its unique blend of flavors and textures, this stuffing is sure to be a hit with everyone at your table. So next time you're looking for a flavorful and festive side dish, give Creole cornbread stuffing a try.