Jalapeno corn bread stuffing - country living
4 quarts
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Yellow cornmeal |
| 2 | cups | Unsifted all-purpose flour |
| ⅓ | cup | Sugar |
| 2 | tablespoons | Baking powder |
| ½ | teaspoon | Salt |
| 2 | cups | Skim milk |
| ½ | cup | Plus 3 T vegetable oil |
| 3 | Large eggs | |
| 6 | Slices turkey bacon | |
| 2 | Large onions, chopped | |
| 3 | Stalks celery, sliced | |
| 2 | Red jalapeno peppers, seeded and sliced | |
| 1 | tablespoon | Dried oregano leaves |
| 4 | cups | Cubed day-old firm whole- wheat or white bread |
| 2 | To 3 C homemade or canned reduced-sodium chicken broth | |
Directions
1. Prepare corn bread: Heat oven to 400'F. Grease 13- by 9- inch baking pan. In large bowl, combine cornmeal, flour, sugar, baking powder, and salt. In 4-C measuring cup or small bowl, with wire whisk, combine milk, ½ C oil, and the eggs. Pour milk mixture over flour mixture; stir just until moistened. Pour into prepared pan.
2. Bake 25 to 30 minutes or until golden brown. Cool corn bread on wire rack 15 minutes or until firm enough to handle. Cut corn bread into 1 -inch cubes.
3. In 8-quart saucepot, heat remaining 3 T oil over medium-low heat.
Add bacon and fry until crisp, turning frequently. Drain bacon on paper towels and crumble; set aside. Add onions to drippings in pot; saute 5 minutes. Add celery, jalapeno peppers, and oregano; saute 1 minute longer.
4. Stir corn bread and bread cubes into sauteed vegetables. Add just enough chicken broth to moisten stuffing. Cook until heated through.
Sprinkle with bacon; toss lightly and transfer to serving dish.
Country Living/Nov/93 Scanned & fixed by DP & GG