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.