Creole-Style Cornbread Stuffing
Ingredients List
For the Cornbread:
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2 cups unbleached all-purpose flour
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2 cups stone ground cornmeal
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2 tablespoons baking powder
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1 teaspoon salt
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4 tablespoons white sugar
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5 eggs, beaten
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6 tablespoons butter, melted
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3 cups buttermilk
For the Stuffing:
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2 tablespoons salt
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2 teaspoons ground white pepper
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2 teaspoons ground black pepper
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2 teaspoons cayenne pepper
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2 teaspoons onion powder
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4 teaspoons dried oregano
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2 teaspoons dried thyme
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6 tablespoons chopped fresh basil
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4 bay leaves
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1 cup minced onion
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1 cup chopped green onions
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1 cup chopped parsley
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2 cups chopped red bell pepper
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2 green chile peppers, chopped
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2 tablespoons minced garlic
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1 cup butter
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2 cups chicken broth
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1 tablespoon hot pepper sauce
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2 cups evaporated milk
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7 eggs, beaten
Instructions
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Preheat your oven to 375°F (190°C). Grease a 13x9-inch baking dish with butter.
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In a large bowl, combine flour, cornmeal, baking powder, 1 teaspoon of salt, and sugar. Mix well.
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In a separate bowl, whisk together 5 eggs, 6 tablespoons melted butter, and buttermilk. Gradually add this egg mixture to the flour mixture, stirring until just combined. Pour the batter into the prepared pan.
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Bake for about 55 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Let the cornbread cool completely.
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To prepare the stuffing: In a small bowl, mix together 2 tablespoons salt, white pepper, black pepper, cayenne, onion powder, oregano, thyme, basil, and bay leaves. Set aside.
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In another bowl, combine minced onions, green onions, parsley, red bell peppers, chili peppers, and garlic.
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In a large skillet, melt 1 cup of butter. Add the prepared spice mix and sauté for a few minutes. Then, add the vegetable mixture and cook gently for 5 minutes, stirring occasionally, until softened but not browned. Pour in the stock and a dash of Tabasco sauce, then stir and cook for another 5 minutes. Crumble the cornbread into the skillet and stir to combine. Remove from heat.
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Whisk together 7 eggs and evaporated milk, then pour this mixture into the skillet with the stuffing. Cook over low heat for 2 minutes, stirring constantly. Discard the bay leaves. Transfer the stuffing to a bowl and let it cool before using to stuff the turkey.
Nutritional Information (per serving)
| 323 | Calories |
| 19g | Fat |
| 30g | Carbs |
| 10g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 20 | |
| Calories 323 | |
| % Daily Value * | |
| Total Fat 19g | 24% |
| Saturated Fat 10g | 52% |
| Cholesterol 154mg | 51% |
| Sodium 1281mg | 56% |
| Total Carbohydrate 30g | 11% |
| Dietary Fiber 2g | 9% |
| Total Sugars 9g | |
| Protein 10g | 20% |
| Vitamin C 38mg | 42% |
| Calcium 237mg | 18% |
| Iron 3mg | 15% |
| Potassium 335mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Evaluation :
5/5