Chyrel's Recipes From Friends

Creole Cornbread Stuffing

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

1 To Make Cornbread: Preheat oven to 375 degrees F (190 degrees C). Butter a 13x9 inch pan.

2 Combine the flour, cornmeal, baking powder, 1 teaspoon  salt, and sugar, and mix well.

3 Combine the 5 eggs, 6 tablespoons melted butter, and  buttermilk. Add wet to dry while mixing on low with a mixer. Mix  just until no dry ingredients remain. Pour into prepared pan.

4 Bake until top is browned and a toothpick comes out  clean, about 55 minutes. Allow to cool completely.

5 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.

6 In another bowl combine the minced onions, green  onions, parsley, red or green peppers, chili peppers, and garlic.

7 Melt 1 cup butter in a large fry 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. Add the evaporated milk and 7 eggs off the heat. Make sure to stir well  when adding the eggs. 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 turkey.

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