Jalapeno Cornbread Stuffing
Grrrrrgh!
Course : Holiday
From: HungryMonster.com
Serves: 16
 

Ingredients:

2 Cup Yellow cornmeal
2 Cup Flour, all-purpose
1/3 Cup Sugar
2 tablespoons Baking powder
1/2 teaspoon Salt
2 Cup Milk
1/2 Cup Oil
3 large Eggs
6 slices Bacon
3 tablespoons Oil
2 large Onions -- chopped
3 large Celery -- sliced
2 teaspoon Red jalapeno chile (jarred)
1 tablespoons Dried oregano
4 Cup Day-old bread -- cubed
2 1/2 Cup Chicken broth
 

Preparation:

1. Heat oven to 400-degrees. Grease a 13 by 9-inch baking pan. 2. In a large bowl combine cornmeal, flour, sugar, baking powder and salt. 3. In a separate bowl combine milk, 1/2 cup oil, and the eggs; mix well. 4. Pour milk mixture into flour mixture. Stir ONLY until moistened. Pour into greased pan. 5. Bake 25-30 minutes or until golden brown. Cool on wire rack. 6. When firm enough to handle, cut cornbread into 1-inch cubes. 7. 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. 8. Add onions to same pan and saute for 5 minutes, add celery, jalapeno peppers, and oregano; saute 1 minute longer. 9. Stir cornbread and bread cubes into sauteed vegetables. Add just enough chicken broth to moisten stuffing. 10. Cook until heated through. Sprinkle with bacon; toss lightly and transfer to serving dish.