Creole Cornbread Dressing - cooking recipe

Ingredients

4 -5 cups crumbled cornbread
1 tablespoon salt
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon onion powder
2 teaspoons dried oregano
1 teaspoon dried thyme
3 tablespoons chopped basil
2 bay leaves
1/2 cup minced onion
1/2 cup chopped green onion
3 tablespoons dried parsley
1 cup chopped red bell pepper
1 jalapeno pepper, seeded & minced
1 tablespoon minced garlic
1/2 cup butter
4 -5 cups chicken broth
1/2 cup evaporated skim milk
1 egg, beaten

Preparation

Preheat oven to 375 degrees.
Finely crumble cornbread into a large bowl.
Combine salt, peppers, onion powder, oregano, thyme, basil, bay leaves in a small bowl.
Melt butter in a large skillet. Add onions, bell pepper, jalepeno pepper, and garlic. Saute until soft. Do not brown.
Add parsley and spices to skillet for a minute.
Add vegetables and spices to the bowl with cornbread.
Put broth in a large pot & bring to a boil.
Add hot broth, one cup at time, to cornbread mixture in bowl. Mixture should be somewhat soupy.
Mix egg & evaporate milk together. Add to cornbread mixture.
Grease a 9 x 13 pan. Pour dressing into pan. Cook at 375 degrees for 35 - 45 minutes until bubbly all through.