Total Time
1hr 25mins
Prep 45 mins
Cook 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.

Ingredients Nutrition


  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.
Most Helpful

This was a wonderful dish. We loved it. I served it with Carribean BBQ chicken. So yummy. The only change i did was to use French Tart's Auberge Blend - Herbes De Provence in the dish. It worked really well in it. We loved all the different flavors. I will be making this again. Thank you for sharing.

Baby Kato February 22, 2010

Perfect side dish for our turkey dinner! It's on the spicy side but my entire family enjoyed it!

Stefnee February 17, 2009