Creole Cornbread Dressing

20 ingredients
10 steps

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. 1
    Preheat oven to 375 degrees.
  2. 2
    Finely crumble cornbread into a large bowl.
  3. 3
    Combine salt, peppers, onion powder, oregano, thyme, basil, bay leaves in a small bowl.
  4. 4
    Melt butter in a large skillet. Add onions, bell pepper, jalepeno pepper, and garlic. Saute until soft. Do not brown.
  5. 5
    Add parsley and spices to skillet for a minute.
  6. 6
    Add vegetables and spices to the bowl with cornbread.
  7. 7
    Put broth in a large pot & bring to a boil.
  8. 8
    Add hot broth, one cup at time, to cornbread mixture in bowl. Mixture should be somewhat soupy.
  9. 9
    Mix egg & evaporate milk together. Add to cornbread mixture.
  10. 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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