- 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
- 4 teaspoons ground black pepper
- 2 teaspoons onion powder
- 4 teaspoons dried oregano
- 2 teaspoons dried thyme
- 6 tablespoons chopped fresh basil
- 1 1/2 cups minced onion
- 1 cup chopped fresh parsley
- 2 tablespoons minced garlic
- 1 cup butter
- 2 cups chicken broth
- 2 cups evaporated milk
- 7 eggs, beaten
- To Make Cornbread: Preheat oven to 375 degrees F (190 degrees C). Butter a 13×9 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 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 black pepper, onion powder, oregano, thyme, basil, and bay leaves.
- In another bowl combine the minced onions, parsley, 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. 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. Cool before stuffing turkey.