After tasting this at Jessie's house for Thanksgiving, my husband requested that it be included in our Christmas dinner menu as well (it's the largest portioned item on his plate pictured above!). He was so set on eating some, he practically made the dish himself (since I had given birth on the 22nd!). We were all glad. It's delicious with a great spicy kick.1 cup unbleached all-purpose flour
1 cup stone ground cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons white sugar
2-1/2 eggs, beaten
3 tablespoons butter, melted
1-1/2 cups buttermilk
1 tablespoon salt
1 teaspoon ground white pepper
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon onion powder
2 teaspoons dried oregano
1 teaspoon dried thyme
3 tablespoons chopped fresh basil (or dried)
2 bay leaves
1/2 cup minced onion
1/2 cup chopped green onions
1/2 cup chopped parsley
1 cup chopped red bell pepper
1 green chile pepper, chopped
1 tablespoon minced garlic
1/2 cup butter
1 cup chicken broth
1-1/2 teaspoons hot pepper sauce
3/4 cup and 3 tablespoons evaporated milk
3-1/2 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 eggs, melted butter, and buttermilk. Add wet ingredients 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 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 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 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. At this point, I threw mine in the oven on 350 for about 15 minutes, but the recipe didn't say to do that.
Combine the flour, cornmeal, baking powder, 1 teaspoon salt, and sugar, and mix well.
Combine the eggs, melted butter, and buttermilk. Add wet ingredients 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 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 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 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. At this point, I threw mine in the oven on 350 for about 15 minutes, but the recipe didn't say to do that.
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