This frittata is a fantastic option for brunch, lunch, or breakfast. Serve as a complete dinner with some warm flour tortillas, avocado slices, and salsa.
| Prep Time: | 1 hr |
| Cook Time: | 2 hrs |
| Additional Time: | 1 hr |
| Total Time: | 4 hrs |
| Servings: | 20 |
| Yield: | 10 cups |
Ingredients
- 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
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Butter a 13×9-inch pan.
- Combine flour, cornmeal, baking powder, 1 teaspoon salt, and sugar, and mix well.
- Whisk together 5 eggs, 6 tablespoons melted butter, and buttermilk. Add egg mixture to flour ingredients, mixing just until incorporated. Pour into the prepared pan.
- Bake in the preheated oven until top is browned and a toothpick comes out clean, about 55 minutes. Allow to cool completely.
- To make the stuffing: In a small bowl, combine 2 tablespoons salt with white pepper, black pepper, cayenne pepper, onion powder, oregano, thyme, basil, and bay leaves; set aside.
- In another bowl, combine minced onions, green onions, parsley, red peppers, chili peppers, and garlic.
- Melt 1 cup butter in a large frying pan. Add prepared spice mix and cook for a few minutes. Add vegetable mixture; gently cook and stir for about 5 minutes without browning. Add stock and Tabasco: stir and cook 5 minutes more. Crumble cornbread into the skillet and mix; remove pan from heat.
- Whisk 7 eggs and evaporated milk together; pour into stuffing mixture. Return to low heat and cook, stirring, for about 2 minutes. Remove bay leaves. Place stuffing in a bowl; cool before stuffing turkey.
Nutrition Facts
| Calories | 323 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 154 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 10 g |
| Sodium | 1281 mg |
| Sugars | 9 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
This is my favorite go-to dressing. It reminds me of how my mom used to make dressing. The only thing I do is omit the peppers, cayenne pepper, and Tobasco sauce when I don’t want it to be spicy. This is by far one of the greatest dressings. Always a big hit with my family.
This is a great recipe! A couple of notes of importance: 1. You don’t have to make the cornbread exactly as it’s listed in the recipe. You can just follow the recipe on the cornmeal (or use two packets of instant cornbread mix). It should make two 8×8 dishes of cornbread. Just make sure to only use 1 tbsp sugar instead of the 1/4 cup sugar that’s listed on the recipe for most cornbreads. 2. Where my family is from in Texas and Louisiana, “cornbread dressing” is actually 3 parts cornbread to 1 part dried white bread. Pure cornbread is too heavy and gummy. It’s a preference thing, but I’d either swap part of the cornbread, or just add about 1/4 loaf of dried, torn white bread. You can increase the liquid by eyeballing it. Just make sure the ratio of liquid you add has 2 eggs per cup of liquid. 3. When sweating (not sauteing) the vegetables, you want to cook them very low and slow – preferably for like 20 minutes. You don’t want to brown them, but you want them to get really soft and most of the liquid should evaporate. It gives them a slightly caramelized flavor and also ensures your cornbread isn’t too mushy from extra liquid. 4. I usually replace the onion and green onion with a leak and in the last 5 minutes of sweating the vegetables, I add two chopped up andouille sausages (usually Adelle’s brand).
I absolutely love this recipe. My family is asking me to make it again for Christmas. However, I added jumbo lump crab meat and it was AMAZING!
Tears came to my eyes when I tasted this – it brought back memories of my Granny who was from Louisiana. Her first language was Creole and all of her cooking was too! It is a great way to remember and honor her by serving this on special occasions! Its a lot of work but a food processor will cut prep time way down!
This is a crowd pleaser at my house. My guests also love it. I been making this each holiday season for 5 years now.
Changed it up, but was still overly spicy. My husband hates dressing, but he liked it. Omitted the Tabasco, chilis and jalapeno. The spicy came from the combination of spices so I would advise to maybe cut back a bit on them. It seemed to have a “peppery” taste which led me to believe it’s the spices. I do not know when one to either omit or cutback so use them at caution. I added the cajun sausage to help drowned out the spiciness and it kinda worked. It made a ton, so unless you plan on eating it all or freezing it, I suggest you cut the recipe in half.
i’m an OG allrecipes user and have used this cornbread stuffing recipe in combination (my own original twist) with another older stuffing recipe on this site — i think back in the day they were two of the top reviewed stuffing recipes on here! together they’re great, and at least 50% of the reason must be because of this delicious recipe. the blend of spices are sublime and special.
I have made this cornbread stuffing every holiday for at least fifteen years now. It is a hit every time. I use Bob’s organic cornmeal mix for the cornbread. Otherwise I follow the recipe. It is spicy, so I agree you can cut the cayenne a bit if you want less spice. Just divine–the highlight of the holiday meal.
Perfection every time!
The only change I made was to omit the sugar. I’m from Texas & I grew up eating cornbread without sugar. I’m 81 & every natural-born Texan I’ve known considers cornbread with sugar “corncake” not cornbread. lol I guess we’re just “weird” that way.
With very few exceptions this is made every year in my house…
Awesome cajun stuffing. Used this in a TurDucHen at christmas. Excellent flavor.
This is a keeper! For years I’ve made my grandmother’s cornbread dressing, which is similar to this. But this year, we made a turduken and so wanted something a little different, with a kick. This is the best dressing I ever made! The only thing I did differently was use fresh bay leaves (we have a tree), and I used about 12 leaves. I didn’t remove them, but left them in while baking them inside the turduken. I put the leftover dressing in a Pyrex along with a few chicken wings for flavor and baked it along with the turduken. I was concerned when making this that there would be way too much salt and spices (it makes a huge bowl full once added together), but it was perfect! I think sautéing them in the butter is a secret to the flavor of the dressing. I think the evaporated milk is also a nice touch. My family said it was the best dressing I’ve ever made, even though I was already famous for my dressing. I’ll be making this from now on. Thanks so much!
It’s a twist to the family Lewis McClellan recipe, but OOOHHH so tasty to the pilate. Yummy for my tummy!, thank YOU….
thank you.
Love the recipe, but it is missing some instructions! How much broth? How much evaporated milk? I am guessing at 3c of broth and a can of evaporated milk. Hope it comes out okay!
Very good! I didn’t add the sugar – don’t like even a hint of sweetness to my cornbread dressing. I also didn’t add as much cayenne. Great recipe.
I mixed this with crumbled sausage and stuffed it into acorn squash. The spicy stuffing made an amazing mix with the slight sweetness of the squash. Next time, I think I’ll add sauteed mushrooms. I will definitely make this again!
The longer this corn bread sits the spicier it gets ! It works well with both Chicken and beef dishes
The stuffing was really good. It was moist and it had a little kick to it. It definitely had a lot of flavors to it. I only added one green chile pepper instead of two. If I had added two chile peppers it may have been too spicy for me. Also the next time I will only use one table spoon of salt instead of two, and I may also use low sodium chicken broth. It tasted a tad bit salty to me, but everyone else said they liked it just the way it was. I am definitely adding this dish to my Christmas menu.
I used a cornbread stuffing mix to cut down on the time. I also cut the Serving size down to 8. It is delicious. I made it last year and my husband requested it this year.