Creole-Style Cornbread Dressing

Side Dish 🥗 Cajun and Creole 🇺🇸Southern Recipes 🇺🇸

Creole-Style Cornbread Dressing brings together tender, buttery cornbread with a bold blend of peppers, herbs, and cayenne for warmth and depth. Each bite balances sweet corn notes with aromatic onion, garlic, and fresh basil, enriched by broth and evaporated milk for a moist, custardy finish. Serve it alongside roasted poultry for holidays or any cozy dinner when you want a richly seasoned side.

Prep1 hr
Cook2 hr
Serves20
DifficultyHard

1

Preheat the oven to 375 degrees F (190 degrees C). Butter a 13x9-inch pan.
2

Combine flour, cornmeal, baking powder, 1 teaspoon salt, and sugar, and mix thoroughly.
3

Whisk together 5 eggs, 6 tablespoons melted butter, and buttermilk. Add the egg mixture to the flour mixture, stirring just until combined. Pour the batter into the prepared pan.
4

Bake in the preheated oven until the top is browned and a toothpick inserted comes out clean, about 55 minutes. Let it cool completely.
5

To make the stuffing: In a small bowl, combine 2 tablespoons salt with white pepper, black pepper, cayenne pepper, onion powder, oregano, thyme, basil, and bay leaves; set aside.
6

In another bowl, mix the minced onions, green onions, parsley, red peppers, chili peppers, and garlic.
7

Melt 1 cup butter in a large frying pan. Add the prepared spice mix and cook for a few minutes. Add the vegetable mixture; cook gently, stirring, for about 5 minutes without browning. Add the stock and Tabasco; stir and cook 5 minutes more. Crumble the cornbread into the skillet and mix; remove the pan from the heat.
8

Whisk 7 eggs and evaporated milk together; pour into the stuffing mixture. Return to low heat and cook, stirring, for about 2 minutes. Remove the bay leaves. Transfer the stuffing to a bowl; cool before stuffing the turkey.