| 2 cups 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 |
* 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.
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