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Louisiana Corn Bread Stuffing

Chicken.Maximus's picture
Ingredients
  Butter 1⁄4 Cup (4 tbs) (1/2 Stick)
  Chopped green onion 1⁄4 Cup (4 tbs)
  Chopped green bell pepper 1⁄4 Cup (4 tbs)
  Chopped celery 1⁄4 Cup (4 tbs)
  Herbed buttermilk 3 Cup (48 tbs)
  Corn bread crumbs 1 Cup (16 tbs)
  French breadcrumbs 3 Cup (48 tbs)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Ground pepper To Taste
  Salt To Taste
  Chicken stock 1 1⁄2 Cup (24 tbs) (Preferably Homemade)
  Eggs 2
  Butter 1 Tablespoon, cut in small pieces
Directions

Preheat oven to 350°F.
Grease 2-quart baking dish.
Melt 1/4 cup butter in heavy large skillet over low heat.
Add onion, green pepper and celery and cook, stirring frequently, until limp but not browned, about 10 minutes.
Stir in crumbs, parsley, salt and pepper and red pepper.
Blend chicken stock and eggs in small bowl.
Add to corn bread mixture and stir until evenly moistened.
Turn into prepared baking dish.
Dot with 1 tablespoon butter.
Bake until browned, 35 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Corn

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