*  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.
  
 
 
                    - - - - - - - - - - - - - - - - - -