Louisiana-Style Cornbread Dressing | America's Test Kitchen

Ingredients

• 1 1/2 cups (7½ ounces/213 grams) all-purpose flour
• 1 1/2 cups (7½ ounces/213 grams) cornmeal
• 3 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon table salt
• 1 3/4 cups whole milk
• 3 large eggs
• 6 tablespoons unsalted butter, melted
• 2 tablespoons unsalted butter, plus 4 tablespoons unsalted butter, melted
• 12 ounces (340 grams) andouille sausage, cut into ¼-inch pieces
• 2 onions, chopped
• 2 green bell peppers, stemmed, seeded, and chopped
• 2 celery ribs, chopped
• 4 slices bacon, cut into ¼-inch pieces
• 1 tablespoon Tony Chachere's Original Creole Seasoning
• 2 garlic cloves, minced
• 3 cups chicken broth
• 1 cup whole milk
• 3 large eggs, lightly beaten
• 3/4 cup chopped fresh parsley
• 1/2 teaspoon pepper