Creole Cornbread Dressing

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A friend found a recipe for creole cornbread stuffing on allrecipe.com, which i adapted for cornbread dressing. it is spicy but not too spicy. everyone enjoyed it at thanksgiving along with the creole smoked turkey.

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Steps

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Preheat oven to 375 degrees.

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Finely crumble cornbread into a large bowl.

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Combine salt , peppers , onion powder , oregano , thyme , basil , bay leaves in a small bowl.

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Melt butter in a large skillet.

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Add onions , bell pepper , jalepeno pepper , and garlic.

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Saute until soft.

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Do not brown.

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Add parsley and spices to skillet for a minute.

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Add vegetables and spices to the bowl with cornbread.

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Put broth in a large pot & bring to a boil.

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Add hot broth , one cup at time , to cornbread mixture in bowl.

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Mixture should be somewhat soupy.

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Mix egg & evaporate milk together.

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Add to cornbread mixture.

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Grease a 9 x 13 pan.

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Pour dressing into pan.

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Cook at 375 degrees for 35 - 45 minutes until bubbly all through.

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Ingredients

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cornbread, salt, white pepper, black pepper, cayenne pepper, onion powder, dried oregano, dried thyme, basil, bay leaves, onion, green onion, dried parsley, red bell pepper, jalapeno pepper, garlic, butter, chicken broth, evaporated skim milk, egg