Jalapeno corn bread stuffing

16 Servings

Ingredients

Quantity Ingredient
2 cups Yellow cornmeal
2 cups Flour, all-purpose
⅓ cup Sugar
2 tablespoons Baking powder
½ teaspoon Salt
2 cups Milk
½ cup Oil
3 larges Eggs
6 slices Bacon
3 tablespoons Oil
2 larges Onions; chopped
3 Celery; sliced
2 teaspoons Red jalapeno chile (jarred)
1 tablespoon Dried oregano
4 cups Day-old bread; cubed
2½ cup Chicken broth

Directions

Preparation Time: 0:45 Prepare Cornbread: Heat oven to 400-degrees.

Grease a 13 by 9-inch baking pan. In a large bowl combine cornmeal, flour, sugar, baking powder and salt. In a separate bowl combine milk, ½ cup oil, and the eggs; mix well. Pour milk mixture into flour mixture. Stir ONLY until moistened. Pour into greased pan. Bake 25-30 minutes or until golden brown. Cool on wire rack. When firm enough to handle, cut cornbread into 1-inch cubes.

In a large saucepan heat remaining 3 tablespoons of oil over medium heat. Add bacon and fry until crisp. Drain cooked bacon on paper towels and crumble; set aside. Add onions to same pan and saute for 5 minutes, add celery, jalapeno peppers, and oregano; saute 1 minute longer. Stir cornbread and bread cubes into sauteed vegetables. Add just enough chicken broth to moisten stuffing. Cook until heated trough. Sprinkle with bacon; toss lightly and transfer to serving dish.

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