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Cajun Cornbread Dressing
A Louisiana holiday staple made with seasoned ground meat, the holy trinity, and crumbled cornbread soaked in rich, savory broth. Hearty, comforting, and packed with Cajun Blaze flavor in every bite.
Ingredients
Meat Mixture
- 2 lb ground meat
- 2 lb ground pork
- 33 oz chicken broth
- 9 yellow onions* chopped
- 4 bell peppers* chopped
- 1 celery stalk* chopped
- 4-1/2 tsp Cajun Blaze Seasoning All-Purpose
Cornbread
- 4 boxes Jiffy Cornbread** 8.5oz box
- 4 eggs
- 1-1/3 cups milk
Instructions
Meat Mixture
- Brown meat and drain excess liquid.
- Add vegetables, Cajun Blaze Seasoning, and chicken broth.
- Simmer until vegetables are soft.
As vegetables cook down, the mixture may seem too liquidity, but this is normal and will be soaked up by the cornbread.
Cornbread
- Preheat oven to 400F and grease 9" baking pan.
- Stir Jiffy mix, eggs, and milk together. Batter will be slightly lumpy.
- Bake 15-20 minutes, or until golden brown.
- Allow cornbread cool and break into fine crumbles.
Use a toothpick to determine if center is cooked. Recipe may require multiple baking pans.
Cornbread Dressing
- Combine cornbread and meat mixture.
- Serve and enjoy.
Notes
* May substitute vegetables with four (4) containers of Guidry’s Fresh Cut Creole Seasoning (16 oz)
** May substitute Jiffy Cornbread with 6 cups of the cornbread of your choice.
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