Creole Cornbread Stuffing

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
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
12 cornbread
2 cups evaporated milk
7 eggs -- beaten

To Make Cornbread: 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 atoothpick comes out clean, about 55 minutes. To Make Stuffing: In a small bowl combine black pepper, cayenne, the 2 tablespoons salt with the white pepper.

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, stirring, for about 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

Makes 10 cups