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  Recipe Home » Misc » Jalapeno Corn Bread Stuffing
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  Jalapeno Corn Bread Stuffing
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 221
Ingredients:
2 cup Yellow cornmeal
2 cup Flour, all-purpose
1/3 cup Sugar
2 tbsp Baking powder
1/2 tsp Salt
2 cup Milk
1/2 cup Oil
3 large Eggs
6 slice Bacon
3 tbsp Oil
2 large Onions, chopped
3 Celery, sliced
2 tsp Red jalapeno chile (jarred)
1 tbsp Dried oregano
4 cup Day-old bread, cubed
2 1/2 cup Chicken broth
Instructions:
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, 1/2 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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