To make the cornbread: Preheat oven to 190°C. Butter a 22x33 cm dish.
Combine the flour, cornmeal, baking powder, salt and sugar, and mix well.
Combine the 5 eggs, 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. Allow to cool completely.
To make the stuffing:
In a small bowl combine the 1½ tablespoons salt with the white pepper, black pepper, cayenne pepper, onion powder, oregano, thyme, basil, and bay leaves.
In another bowl combine the minced onions, spring onions, parsley, red capsicums, green chilies and garlic.
Melt the butter in a large fry pan. Add 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 pan 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, stirring, for about 2 minutes. Remove the bay leaves. Place stuffing in a bowl and cover. Cool before stuffing turkey.