2 c Yellow cornmeal 3 Stalks celery, sliced
2 c Unsifted all-purpose flour 2 Red jalapeno peppers, seeded
1/3 c Sugar -and sliced
2 tb Baking powder 1 tb Dried oregano leaves
1/2 ts Salt 4 c Cubed day-old firm whole-
2 c Skim milk -wheat or white bread
1/2 c Plus 3 T vegetable oil 2 To 3 C homemade or canned
3 Large eggs -reduced-sodium chicken
6 Slices turkey bacon -broth
2 Large onions, chopped
1. Prepare corn bread: Heat oven to 400’F. Grease 13- by 9- inch
baking pan. In large bowl, combine cornmeal, flour, sugar, baking
powder, and salt. In 4-C measuring cup or small bowl, with wire
whisk, combine milk, 1/2 C oil, and the eggs. Pour milk mixture over
flour mixture; stir just until moistened. Pour into prepared pan.
2. Bake 25 to 30 minutes or until golden brown. Cool corn bread on
wire rack 15 minutes or until firm enough to handle. Cut corn bread
into 1 -inch cubes.
3. In 8-quart saucepot, heat remaining 3 T oil over medium-low heat.
Add bacon and fry until crisp, turning frequently. Drain bacon on
paper towels and crumble; set aside. Add onions to drippings in pot;
saute 5 minutes. Add celery, jalapeno peppers, and oregano; saute 1
minute longer.
4. Stir corn bread and bread cubes into sauteed vegetables. Add just
enough chicken broth to moisten stuffing. Cook until heated through.
Sprinkle with bacon; toss lightly and transfer to serving dish.
Country Living/Nov/93 Scanned & fixed by DP & GG
Yields
4 quarts