Instructions: 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 a toothpick 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

NOTES : " Chock full of spices that really make this stuff sing. This is enough for one turkey. "

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