Creole Cornbread Dressing

Total Time
1hr 25mins
45 mins
40 mins

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.

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  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.