Corn bread dressing

  (Bob Chamberlin / Los Angeles Times)

 

Corn bread dressing



Total time: 45 minutes plus chilling time

Servings: Makes about 6 cups

Note: Adapted from "Chef Paul Prudhomme's Louisiana Kitchen." He writes, "Cajuns like their cornbreads and dressings sweet, so the crumbled cornbread we start with in this dish is sweet. If you prefer less sweet dressings, make your cornbread without sugar."

1 pound bacon, cut into a half-inch dice

2 teaspoons salt

1 1/2 teaspoons white pepper

1 teaspoon ground red pepper (preferably cayenne)

1 teaspoon black pepper

1 teaspoon dried oregano leaves

1/2 teaspoon onion powder

1/2 teaspoon dried thyme leaves

3/4 cup (1 1/2 sticks) unsalted butter

3/4 cup finely chopped onions

3/4 cup finely chopped green bell peppers

1/2 cup finely chopped celery

1 tablespoon minced garlic

2 bay leaves