Cornbread Stuffing

Ingredients

• Servings: 10
• cornbread:
• 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
• stuffing:
• 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

Cook Time: 2 hrs

Ready Time: 4 hrs


• 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.
• whisk together 5 eggs, 6 tablespoons melted butter, and buttermilk. add wet to dry ingredients, mixing just until incorporated. pour into prepared pan.
• bake in preheated oven 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 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.
• 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.