Ingredients

• 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

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Butter a 13x9-inch pan.
2. 2 Combine flour, cornmeal, baking powder, 1 teaspoon salt, and sugar, and mix well.
3. 3 Whisk together 5 eggs, 6 tablespoons melted butter, and buttermilk. Add egg mixture to flour ingredients, mixing just until incorporated. Pour into the prepared pan.
4. 4 Bake in the preheated oven until top is browned and a toothpick comes out clean, about 55 minutes. Allow to cool completely.
5. 5 To make the stuffing: In a small bowl, combine 2 tablespoons salt with white pepper, black pepper, cayenne pepper, onion powder, oregano, thyme, basil, and bay leaves; set aside.
6. 6 In another bowl, combine minced onions, green onions, parsley, red peppers, chili peppers, and garlic.
7. 7 Melt 1 cup butter in a large frying pan. Add prepared spice mix and cook for a few minutes. Add vegetable mixture; gently cook and stir for about 5 minutes without browning. Add stock and Tabasco: stir and cook 5 minutes more. Crumble cornbread into the skillet and mix; remove pan from heat.
8. 8 Whisk 7 eggs and evaporated milk together; pour into stuffing mixture. Return to low heat and cook, stirring, for about 2 minutes. Remove bay leaves. Place stuffing in a bowl; cool before stuffing turkey.

Nutrition per serving