Step 1In a large skillet heated over medium-high heat, cook the bacon until crisp, about 10 minutes. Drain the bacon, discarding or reserving the bacon fat for another use. Set the bacon aside in a paper-towel-lined bowl.
Step 2In a small bowl, combine the salt, white pepper, ground red pepper, black pepper, oregano, onion powder and thyme to form a seasoning mix. Set aside.
Step 3In a large skillet heated over medium-high heat, melt the butter and stir in the onions, bell peppers, celery, garlic and bay leaves. Saute, stirring occasionally, until the vegetables are bright and aromatic, about 2 minutes. Stir in the seasoning mix and continue cooking until the vegetables are barely wilted, about 5 minutes. Stir in the bacon, broth and Tabasco and cook for 5 minutes to marry the flavors, stirring frequently.
Step 4Remove from heat and stir in the corn bread, milk and eggs, stirring well. Remove the dressing to a baking dish, cover and refrigerate until chilled before stuffing. (To bake the dressing on its own, increase the evaporated milk to 1 2/3 cups [1 13-ounce can] and spoon the dressing into a greased 13-inch-by-9-inch baking dish; bake at 350 degrees until browned on top, about 35 to 40 minutes.)