Creole Cornbread Stuffing

Ingredients

  • 2 cups unbleached all-purpose flour
  • 2 cups stone ground cornmeal
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 4 tablespoons white sugar
  • 5eggs, 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
  • 4bay leaves
  • 1 cup minced onion
  • 1 cup chopped green onions
  • 1 cup chopped parsley
  • 2 cups chopped red bell pepper
  • 2green chile peppers, chopped
  • 2 tablespoons minced garlic
  • 1 cup butter
  • 2 cups chicken broth
  • 1 tablespoon hot pepper sauce
  • 2 cups evaporated milk
  • 7eggs, beaten
  • Directions

  • Step 1

    Preheat oven to 375 degrees F (190 degrees C). Butter a 13×9-inch pan.

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  • 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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