Creole Cornbread Stuffing

Recipe View Preheat the oven to 375°F (190°C). Generously butter a 13x9-inch baking pan. (5 minutes)

Recipe View In a large bowl, whisk together the flour, cornmeal, baking powder, 1 teaspoon of salt, and sugar until well combined. (3 minutes)

Recipe View In a separate bowl, whisk together the 5 beaten eggs, melted butter, and buttermilk. Add the wet ingredients to the dry ingredients, mixing gently until just incorporated. Be careful not to overmix. Pour the batter into the prepared pan. (5 minutes)

Recipe View Bake in the preheated oven for 50-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Let the cornbread cool completely in the pan before crumbling. (55 minutes)

Recipe View While the cornbread is baking, prepare the spice blend. In a small bowl, combine the 2 tablespoons of salt, white pepper, black pepper, cayenne pepper, onion powder, oregano, thyme, basil, and bay leaves. Set aside. (5 minutes)

Recipe View In another bowl, combine the minced yellow onion, green onions, parsley, red bell pepper, chili peppers, and garlic. Set aside. (5 minutes)

Recipe View Melt 1 cup of butter in a large, deep skillet over medium heat. Add the prepared spice blend and cook, stirring constantly, for 2-3 minutes, until fragrant. Add the vegetable mixture and cook, stirring occasionally, for 5-7 minutes, until softened but not browned. (10 minutes)

Recipe View Pour in the chicken broth and hot pepper sauce. Stir to combine and cook for another 5 minutes, allowing the flavors to meld. (5 minutes)

Recipe View Crumble the cooled cornbread into the skillet with the vegetable mixture. Toss gently to combine, ensuring the cornbread is evenly coated with the flavorful broth. Remove the skillet from the heat. (5 minutes)

Recipe View In a separate bowl, whisk together the 7 beaten eggs and evaporated milk. Pour the egg mixture over the cornbread mixture in the skillet. Return the skillet to low heat and cook, stirring constantly, for about 2 minutes, or until the eggs are just set but the mixture is still moist. (5 minutes)

Recipe View Remove from heat and discard the bay leaves. Transfer the stuffing to a large bowl and let it cool slightly before stuffing your turkey or serving as a side dish. (5 minutes)