*  Exported from  MasterCook  *

                       JALAPENO CORN BREAD STUFFING

Recipe By     : 
Serving Size  : 16   Preparation Time :0:00
Categories    : Holiday

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       c            Yellow cornmeal
   2       c            Flour, all-purpose
     1/3   c            Sugar
   2       tb           Baking powder
     1/2   ts           Salt
   2       c            Milk
     1/2   c            Oil
   3       lg           Eggs
   6       sl           Bacon
   3       tb           Oil
   2       lg           Onions -- chopped
   3                    Celery -- sliced
   2       ts           Red jalapeno chile (jarred)
   1       tb           Dried oregano
   4       c            Day-old bread -- cubed
   2 1/2   c            Chicken broth

  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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