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.
From
Yields
16 Servings
