Creole Cornbread Stuffing

Ingredients

• 2 tablespoons double-acting baking powder 
• 4  bay leaves 
• 1 cup butter 
• 3 cups buttermilk 
• 2 teaspoons cayenne pepper 
• 2 cups chicken broth 
• 2 teaspoons thyme leaves dried
• 7  eggs beaten
• 2 cups evaporated milk 
• 6 tablespoons basil fresh chopped
• 2 tablespoons garlic minced
• 2  chile peppers green chopped
• 1 cup green onions chopped
• 2 cups cornmeal stone ground
• 2 teaspoons ground pepper black
• 2 teaspoons ground pepper white
• 1 cup onion minced
• 2 teaspoons onion powder 
• 4 teaspoons oregano dried
• 1 cup parsley chopped
• 1 tablespoon pepper sauce hot
• 2 cups bell pepper red chopped
• 2 tablespoons salt 
• 2 cups unbleached flour all-purpose
• 4 tablespoons sugar white

Equipment

• bowl
• frying pan
• oven
• whisk
• toothpicks

Directions

1. 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. Whisk together 5 eggs, 6 tablespoons melted butter, and buttermilk.
4. Add wet to dry ingredients, mixing just until incorporated.
5. Pour into prepared pan.
6. Bake in preheated oven until top is browned and a toothpick comes out clean, about 55 minutes. Allow to cool completely.
7. 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.
8. In another bowl, combine the minced onions, green onions, parsley, red or green peppers, chili peppers, and garlic.
9. Melt 1 cup butter in a large frying pan.
10. Add the spices and cook for a few minutes.
11. Add the vegetables and cook about 5 minutes. Do not allow the vegetables to brown.
12. Add the stock and Tabasco. Stir and cook 5 minutes more. Crumble the cornbread into the skillet and mix; remove pan from heat.
13. Whisk 7 eggs and evaporated milk; pour into stuffing mixture. Return to low heat and cook, stirring, for about 2 minutes.
14. Remove the bay leaves.
15. Place stuffing in a bowl; cool before stuffing turkey.