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  • Louisiana Cornbread Stuffing

    4 votes
    Louisiana Cornbread Stuffing
    Prep: 20 min Cook: 75 min Servings: 20
    by John Spottiswood
    300 recipes
    >
    This is a pretty spicy stuffing for those looking to add a little kick to their Thanksgiving dinner. It is delicious. I would recommend trying it out with Turkey sometime before Thanksgiving to decide if everyone in your family will like it. It's definitely not your grandmother's stuffing (unless you grew up in Baton Rouge)!

    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 (cut back if kids will be eating too)
    • 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
    • 1/2 cup butter
    • 2 cups chicken broth
    • 1 tablespoon hot pepper sauce
    • 2 cups evaporated milk
    • 7 eggs, beaten

    Directions

    1. To Make Cornbread: Preheat oven to 375 degrees F. Butter or oil a 13x9 inch pan. Add the flour, cornmeal, baking powder, 1 tsp salt, and sugar, into a large mixing bowl and stir until well mixed. Combine the 5 eggs, 6 tablespoons melted butter, and buttermilk. Add slowly to the dry ingredients while mixing on low with a mixer. Mix until no dry ingredients remain. Pour into the pan and place in oven.
    2. Bake until top is browned and a knife comes out clean, about 55 minutes. Allow to cool completely. If possible, cook the cornbread a day ahead and let it air dry for 24 hours.
    3. To Make Stuffing:
    4. In a small bowl combine the 2 tablespoons salt, white pepper, black pepper, cayenne pepper, onion powder, oregano, thyme, basil, and bay leaves.
    5. In a different bowl combine the onions, green onions, parsley, red or green peppers, chili peppers, and garlic.
    6. Melt 1 cup butter in a large saute pan. Add the spices and cook for a few minutes. Add the vegetables and cook another 5 minutes, stirring frequently so the vegetables do not brown. Add the stock and red pepper sauce. Stir and cook 5 minutes more. Crumble the cornbread into the skillet and stir to mix. Remove from heat and add the evaporated milk and 7 eggs. Stir well. Return to low heat and cook, stirring, for about 2 minutes. Remove the bay leaves. Place stuffing in a bowl and cover. Cool before stuffing the turkey.

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    Reviews

    • Patrick Travis
      Patrick Travis
      I wanted to try something different for Thanksgiving this year and since I love spicy Mexican, Tex-Mex, Cajun, types of food, this looked like just what I was looking for. I made this stuffing yesterday to rave reviews. I gave it 5 hearts but I did think it was just a bit on the salty side. I plan on adding this stuffing to my standard Thanksgiving menu, but with about 1/2 the salt. I did use the full amount of cayenne pepper (no kids or wimpy adults:)) and added an extra fresh jalapeño pepper.

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