Creole Cornbread Stuffing

Name: Creole Cornbread Stuffing
Total time: 240
Yield: 20
Ingredients: 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

Recipe by Kevin Ryan from allrecipes.com

Dinner,Side Dish 4 Hr.

Ingredients

20 servings

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2 cups unbleached all-purpose flour
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2 cups stone ground cornmeal
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2 tablespoons baking powder
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1 teaspoon salt
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4 tablespoons white sugar
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5 eggs, beaten
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6 tablespoons butter, melted
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3 cups buttermilk
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2 tablespoons salt
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2 teaspoons ground white pepper
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2 teaspoons ground black pepper
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2 teaspoons cayenne pepper
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2 teaspoons onion powder
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4 teaspoons dried oregano

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2 teaspoons dried thyme
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6 tablespoons chopped fresh basil
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4 bay leaves
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1 cup minced onion
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1 cup chopped green onions
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1 cup chopped parsley
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2 cups chopped red bell pepper
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2 green chile peppers, chopped
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2 tablespoons minced garlic
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1 cup butter
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2 cups chicken broth
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1 tablespoon hot pepper sauce
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2 cups evaporated milk
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7 eggs, beaten

Instructions

Preheat the oven to 375 degrees F (190 degrees C). Butter a 13x9-inch pan.
Combine flour, cornmeal, baking powder, 1 teaspoon salt, and sugar, and mix well.
Whisk together 5 eggs, 6 tablespoons melted butter, and buttermilk. Add egg mixture to flour ingredients, mixing just until incorporated. Pour into the prepared pan.
Bake in the preheated oven until top is browned and a toothpick comes out clean, about 55 minutes. Allow to cool completely.
To make the stuffing: In a small bowl, combine 2 tablespoons salt with white pepper, black pepper, cayenne pepper, onion powder, oregano, thyme, basil, and bay leaves; set aside.
In another bowl, combine minced onions, green onions, parsley, red peppers, chili peppers, and garlic.
Melt 1 cup butter in a large frying pan. Add prepared spice mix and cook for a few minutes. Add vegetable mixture; gently cook and stir for about 5 minutes without browning. Add stock and Tabasco: stir and cook 5 minutes more. Crumble cornbread into the skillet and mix; remove pan from heat.
Whisk 7 eggs and evaporated milk together; pour into stuffing mixture. Return to low heat and cook, stirring, for about 2 minutes. Remove bay leaves. Place stuffing in a bowl; cool before stuffing turkey.