Creole Cornbread Stuffing

Step 1

Preheat oven to 375 degrees F (190 degrees C). Butter a 13x9-inch pan.

Step 2

Combine the flour, cornmeal, baking powder, 1 teaspoon salt, and sugar, and mix well.

Step 3

Whisk together 5 eggs, 6 tablespoons melted butter, and buttermilk. Add wet to dry ingredients, mixing just until incorporated. Pour into prepared pan.

Step 4

Bake in preheated oven until top is browned and a toothpick comes out clean, about 55 minutes. Allow to cool completely.

Step 5

To Make Stuffing: In a small bowl, combine the 2 tablespoons salt with the white pepper, black pepper, cayenne pepper, onion powder, oregano, thyme, basil, and bay leaves.

Step 6

In another bowl, combine the minced onions, green onions, parsley, red or green peppers, chili peppers, and garlic.

Step 7

Melt 1 cup butter in a large frying pan. Add the spices and cook for a few minutes. Add the vegetables and cook about 5 minutes. Do not allow the vegetables to brown. Add the stock and Tabasco. Stir and cook 5 minutes more. Crumble the cornbread into the skillet and mix; remove pan from heat.

Step 8

Whisk 7 eggs and evaporated milk; pour into stuffing mixture. Return to low heat and cook, stirring, for about 2 minutes. Remove the bay leaves. Place stuffing in a bowl; cool before stuffing turkey.