Creole Cornbread Stuffing
In this savory stuffing recipe, homemade buttermilk cornbread is seasoned with chile peppers, Creole spices, bell pepper, onions, and parsley.

Preheat the oven to 375 degrees F (190 degrees C).

Butter a 13×9-inch pan.

Combine flour cornmeal baking powder 1 teaspoon salt and sugar and mix well.

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.

Bake in the preheated oven until top is browned and a toothpick comes out clean about 55 minutes.

Allow to cool completely.

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.

In another bowl combine minced onions green onions parsley red peppers chili peppers and garlic.