Creole Cornbread Dressing |
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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 12 |
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A friend found a recipe for creole cornbread stuffing on , which I adapted for cornbread dressing. It is spicy but not too spicy. Everyone enjoyed it at Thanksgiving along with the creole smoked turkey. Ingredients:
4 -5 cups crumbled cornbread |
1 tablespoon salt |
1 teaspoon white pepper |
1 teaspoon black pepper |
1 teaspoon cayenne pepper |
1 teaspoon onion powder |
2 teaspoons dried oregano |
1 teaspoon dried thyme |
3 tablespoons chopped basil |
2 bay leaves |
1/2 cup minced onion |
1/2 cup chopped green onion |
3 tablespoons dried parsley |
1 cup chopped red bell pepper |
1 jalapeno pepper, seeded & minced |
1 tablespoon minced garlic |
1/2 cup butter |
4 -5 cups chicken broth |
1/2 cup evaporated skim milk |
1 egg, beaten |
Directions:
1. Preheat oven to 375 degrees.
2. Finely crumble cornbread into a large bowl.
3. Combine salt, peppers, onion powder, oregano, thyme, basil, bay leaves in a small bowl.
4. Melt butter in a large skillet. Add onions, bell pepper, jalepeno pepper, and garlic. Saute until soft. Do not brown.
5. Add parsley and spices to skillet for a minute.
6. Add vegetables and spices to the bowl with cornbread.
7. Put broth in a large pot & bring to a boil.
8. Add hot broth, one cup at time, to cornbread mixture in bowl. Mixture should be somewhat soupy.
9. Mix egg & evaporate milk together. Add to cornbread mixture.
10. Grease a 9 x 13 pan. Pour dressing into pan. Cook at 375 degrees for 35 - 45 minutes until bubbly all through.
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