Spicy Cornbread Stuffing

Spicy Cornbread Stuffing

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About this recipe: This creole influenced cornbread stuffing is full of herb and spice blends as well as vegetables, and has a little kick to it. It's moist and enough stuffing for one turkey.

Kevin Ryan

Serves: 12 

  • For the cornbread:
  • 250 g all purpose flour
  • 245 g ground corn meal
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 50 g sugar
  • 5 eggs, beaten
  • 85 g butter, melted
  • 710 ml buttermilk
  • For the stuffing mix :
  • 1½ tablespoon 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 fresh basil, chopped
  • 4 bay leaves
  • 2 large onion, minced
  • 3 stalks spring onions, chopped
  • a handful fresh parsley, chopped
  • 3 red capsicum, chopped
  • 2 green chillies, chopped
  • 3 cloves garlic, minced
  • 225 g butter
  • 475 ml reduced-salt chicken broth
  • 15 ml hot chilli sauce eg. Tabasco
  • 475 ml evaporated milk
  • 7 eggs, beaten

Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

  1. To make the cornbread:
    Preheat oven to 190°C. Butter a 22x33 cm dish.
  2. Combine the flour, cornmeal, baking powder, salt and sugar, and mix well.
  3. Combine the 5 eggs, 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. Bake until top is browned and a toothpick comes out clean, about 55 minutes. Allow to cool completely.
  4. To make the stuffing: In a small bowl combine the 1½ tablespoons salt with the white pepper, black pepper, cayenne pepper, onion powder, oregano, thyme, basil, and bay leaves.
  5. In another bowl combine the minced onions, spring onions, parsley, red capsicums, green chilies and garlic.
  6. Melt the 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 pan 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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Reviews (1)


This turned out really moist and flavourful. It was a little salty for me and if I had to do it over again I'd add a bit more chillies to make it spicier. - 16 Nov 2010

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