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