1 teaspoon turmeric
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried rosemary clove
2 cloves garlic, minced
1 pound creamed corn bread
2 cups water
2 1/2 cups warm water (110 degrees F/45 degrees C)
Butterfly a large cloth over a pan of lightly salted water to prevent sticking. Place creamed corn bread in center of pan in 1-quart pie plate. Place creamed corn bread on a serving platter, facing down, and gently press in creamed corn bread to ensure even baking.
In a small bowl, mix together water and warm water. Bring to a boil, stirring constantly. Boil about 20 minutes or until foamy. Drain and stir in corn bread. Remove from heat. Set aside to cool completely.
Stir in honey and chili powder. Cover pan and leave to cool over night. Remove pan from heat. Fry next 3 ingredients in a skillet over medium heat until light brown. Pour into pie crust.
Remove tester from pan. Remove pan from heat. Place creamed corn bread in prepared pan. Drop 3 tablespoons of marinated marinated marinade onto skillet to coat outer edges of bread. Cook over low heat, stirring constantly, until browned. Remove skillet from heat.
Prepare filling by placing 1 1 cup of filling mixture on bottom of filling pan. Layer with 2 to 3 cups of water and 1/2 cup of reserved pineapple juice. Pour marinated marinade over filling, marring at edges of pan. Let stand for 10 minutes.
Cut crust into 4 slices. Place on serving platter.
Remove marinated marinade from pan. Place bread slices in pan. Cover with 2 eggs. Bring to a full boil. Boil for 1 minute, then pour over filling and maraschino cherries. Cover, and simmer for 30 minutes. Serve warm or in chilled container.