Creole Cornbread Stuffing Recipe

Ingredients
<br>- Cornbread:
<br>- 2 cups unbleached all-purpose flour
<br>- 2 cups stone ground cornmeal
<br>- 2 tablespoons baking powder
<br>- 1 teaspoon salt
<br>- 4 tablespoons white sugar
<br>- 5 eggs, beaten
<br>- 6 tablespoons butter, melted
<br>- 3 cups buttermilk
<br>- Stuffing:
<br>- 2 tablespoons salt
<br>- 2 teaspoons ground white pepper
<br>- 2 teaspoons ground black pepper
<br>- 2 teaspoons cayenne pepper
<br>- 2 teaspoons onion powder
<br>- 4 teaspoons dried oregano
<br>- 2 teaspoons dried thyme
<br>- 6 tablespoons chopped fresh basil
<br>- 4 bay leaves
<br>- 1 cup minced onion
<br>- 1 cup chopped green onions
<br>- 1 cup chopped parsley
<br>- 2 cups chopped red bell pepper
<br>- 2 green chile peppers, chopped
<br>- 2 tablespoons minced garlic
<br>- 1 cup butter
<br>- 2 cups chicken broth
<br>- 1 tablespoon hot pepper sauce
<br>- 2 cups evaporated milk
<br>- 7 eggs, beaten
<br><p></p>Directions
<br>step 1: Preheat oven to 375 degrees F (190 degrees C). Butter a 13x9-inch pan.
<br>step 2: Combine the flour, cornmeal, baking powder, 1 teaspoon salt, and sugar, and mix well.
<br>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.
<br>step 4: Bake in preheated oven until top is browned and a toothpick comes out clean, about 55 minutes. Allow to cool completely.
<br>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.
<br>step 6: In another bowl, combine the minced onions, green onions, parsley, red or green peppers, chili peppers, and garlic.
<br>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.
<br>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.
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Ingredients
- Cornbread:
- 2 cups unbleached all-purpose flour
- 2 cups stone ground cornmeal
- 2 tablespoons baking powder
- 1 teaspoon salt
- 4 tablespoons white sugar
- 5 eggs, beaten
- 6 tablespoons butter, melted
- 3 cups buttermilk
- Stuffing:
- 2 tablespoons salt
- 2 teaspoons ground white pepper
- 2 teaspoons ground black pepper
- 2 teaspoons cayenne pepper
- 2 teaspoons onion powder
- 4 teaspoons dried oregano
- 2 teaspoons dried thyme
- 6 tablespoons chopped fresh basil
- 4 bay leaves
- 1 cup minced onion
- 1 cup chopped green onions
- 1 cup chopped parsley
- 2 cups chopped red bell pepper
- 2 green chile peppers, chopped
- 2 tablespoons minced garlic
- 1 cup butter
- 2 cups chicken broth
- 1 tablespoon hot pepper sauce
- 2 cups evaporated milk
- 7 eggs, beaten

Directions
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.

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