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.
