Best 2 Creole Cornbread Stuffing Recipes

Creole cornbread stuffing is a delicious and versatile dish that can be enjoyed as a side dish or as a main course. It is made with cornbread, vegetables, herbs, and spices, and it can be cooked in a variety of ways. This article provides three different recipes for Creole cornbread stuffing, each with its own unique flavor and texture.

The first recipe is for a traditional Creole cornbread stuffing. It is made with cornbread, celery, onion, bell pepper, garlic, and herbs. The stuffing is cooked in a skillet until it is golden brown and crispy.

The second recipe is for a vegetarian Creole cornbread stuffing. It is made with cornbread, vegetables, and herbs. The vegetables include celery, onion, bell pepper, and mushrooms. The stuffing is cooked in a skillet until it is golden brown and crispy.

The third recipe is for a seafood Creole cornbread stuffing. It is made with cornbread, seafood, and herbs. The seafood includes shrimp, crab, and oysters. The stuffing is cooked in a skillet until it is golden brown and crispy.

No matter which recipe you choose, you are sure to enjoy this delicious and versatile dish. Creole cornbread stuffing is a great way to use up leftover cornbread, and it is also a perfect dish for a potluck or holiday dinner.

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:

Use a combination of cornbread cubes and crumbled cornbread for a variety of textures in the stuffing.
Toast the cornbread cubes in the oven before adding them to the stuffing to give them a crispy exterior and prevent them from becoming soggy.
Sauté the vegetables in butter until they are softened and slightly browned to add flavor and depth to the stuffing.
Use a flavorful broth, such as chicken or vegetable broth, to moisten the stuffing and add flavor.
Season the stuffing with a variety of herbs and spices, such as thyme, sage, rosemary, and black pepper, to enhance the flavor.
If you want a richer stuffing, add some chopped nuts, such as pecans or walnuts, or dried fruits, such as cranberries or raisins.
Bake the stuffing in a covered baking dish until it is heated through and the top is golden brown.

Conclusion:

Creole cornbread stuffing is a delicious and versatile side dish that can be served with a variety of main courses. It is easy to make and can be tailored to your own taste preferences. With its unique blend of flavors and textures, Creole cornbread stuffing is sure to be a hit at your next gathering.