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I have been thinking about adding cornbread to my stuffing for a number of years but except for Thanksgiving, I never get around to making it. So now I have – Cajun Cornbread Stuffing for Thanksgiving. And even then, I do not make it because we have an amazing dinner with 50 people every year. That is what the holiday is about. Good food, but more importantly, family. And my in-laws have been hosting Thanksgiving for 50 years. I do not want to mess with that tradition. I am happy to be part of it and help my father-in-law create his recipes.
Back to my post though. My desire to add cornbread seemed a great start to a Cajun cornbread recipe. Obviously, the next addition was the Cajun trinity. Finish with Andouille sausage and a flavorful stuffing has been created. Try this tasty dressing along side a Cajun turkey and you will be a convert.
The Creole Contessa has brought us such great ideas this week, from her Creole Patty Melt; to her Smothered Chicken, Shrimp & Sausage; she next gave us something sweet with her Southern Tea Cakes with Melted Chocolate; and yesterday she gave us her Smothered Slow Cooker Creole Pork Chops. Her post for today is a Cajun Andouille Casserole.
Ingredients:
Cornbread:
- 1 1/2 cups cornmeal and 1/2 cup flour
- 1 tbsp. sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/4 cups buttermilk
- 2 egg
- 4 Tbsp unsalted butter, melted
- 2 Tbsp unsalted butter
- 2 cups chopped onion
- 1-1/4 cups chopped celery
- 1-1/4 cups chopped green bell pepper
- 1/2 red bell pepper
- 5 green onions, diced
- 3/4 lb. andouille sausage, diced
- 1/2 cup chopped fresh, flat-leaf parsley
- 2 Tbsp dried thyme
- 1/2 tsp. cayenne (I added some extra :))
- Kosher salt
- Ground black pepper
- 2 cups turkey or chicken broth, more as needed
- 1/4 cup melted unsalted butter or extra virgin olive oil (optional)
- 2 large eggs, lightly beaten
- Vegetable oil or cooking spray, for baking dish
Preparation:
This looks amazing! I thought I had honed in on my perfect stuffing recipe, but I’ll have to work this one into the rotation as well and give it a try!
I am the same way Christina. That is what makes cooking and eating so fun!
Holy moly, Peter! This is a fabulous addition to Thanksgiving. I may even have to make it ‘just because’!!
Pairing with the incredibly talented Creole Contessa is brilliant. Lisa knows what she is cooking!
Pairing anything Cajun with Lisa is a great idea. She is the real deal!
in the ingredient list you say baking soda and there is no sugar in the directions you say baking powder and sugar please clear up for me so I can make this cornbread.
Kelly, thx for catching. I had a tbsp. of sugar in this recipe. It is a small amount. So I think you could skip it if you want to avoid the sugar. Let me know how your recipe turns out.
is it baking powder or baking soda
Definitely baking soda.
This looks fantastic! I have got to make this for my husband. He will think he is so special. 🙂
Let me know if you do make it for your husband and what he says about it.
I’ve been wanting to try cornbread in my stuffing too! Since you took the plunge, maybe I finally should as well. It certainly looks like it came out deliciously for you.
I have thought about it for too long. Don’t you wait as long as I did. Give it a try and you will be glad you did.
Wow, 50 people? That’s a far cry from my 6-person Thanksgiving. And that’s my entire immediate family, both sides (my husband and I are both only children). haha.
My problem at Thanksgiving is that there are SO many dishes I want to try, but not enough people to necessitate all that food. For instance, I would love to make your cornbread stuffing. But some people would still want regular stuffing, and two stuffings for six people is crazy. Maybe I’ll just have to make this at some other point this winter!
I smile at your problem. Not the small family, just knowing that we all end up eating too much at Thanksgiving anyways. I made this cornbread stuffing now because we have our traditions and I will not get to introduce this stuffing either. Let me know if try to make this.