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.
Yields
16 Servings