| Creole Cornbread Stuffing
2 c unbleached all-purpose flour
2 c stone ground cornmeal
2 tbs baking powder
1 tsp salt
1/4 c white sugar
5 eggs, beaten
1/4 c and 2 tbs butter, melted
3 c buttermilk
2 tbs salt
2 tsp ground white pepper
2 tsp ground black pepper
2 tsp cayenne pepper
2 tsp onion powder
1 tbs and 1 tsp dried oregano
2 tsp dried thyme
1/4 c and 2 tbs chopped fresh basil
4 bay leaves
1 c minced onion
1 c chopped green onions
1 c chopped parsley
2 c chopped red bell pepper
2 green chile peppers, chopped
2 tbs minced garlic
1 c butter
2 c chicken broth
1 tbs hot pepper sauce
2 c evaporated milk
7 eggs, beaten
To Make Cornbread: Preheat oven to 375 degrees F (190 degrees C). Butter a 13x9 inch pan. Combine the flour, cornmeal, baking powder, 1 teaspoon salt, and sugar, and mix well. 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. Bake until top is browned and a toothpick comes out clean, about 55 minutes. Allow to cool completely.
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. In another bowl combine the minced onions, green onions, parsley, red or green peppers, chili peppers, and garlic. 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.
Recipe featured in Bread Daily on 11/16/01.