Creole Cornbread Stuffing
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
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
1 To Make Cornbread: Preheat oven to 375 degrees F (190 degrees C). Butter a
13x9 inch pan.
2 Combine the flour, cornmeal, baking powder, 1 teaspoon salt, and sugar,
and mix well.
3 Combine the 5 eggs, 6 tablespoons melted butter, and buttermilk. Add wet
to dry while mixing on low with a mixer. Mix just until no dry ingredients
remain. Pour into prepared pan.
4 Bake until top is browned and a toothpick comes out clean, about 55
minutes. Allow to cool completely.
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.
6 In another bowl combine the minced onions, green onions, parsley, red or
green peppers, chili peppers, and garlic.
7 Melt 1 cup butter in a large fry 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. Add the evaporated
milk and 7 eggs off the heat. Make sure to stir well when adding the eggs.
Return to low heat and cook,
stirring, for about 2 minutes. Remove the bay leaves. Place stuffing in a
bowl and cover.
Cool before stuffing turkey.