Jalapeno Cornbread Stuffing
Serving Size : 16
Ingredients for prepare Jalapeno Cornbread Stuffing
:
| 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 |
recipe Jalapeno Cornbread Stuffing
1. Heat oven to 400-degrees. Grease
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a 13 by 9-inch baking pan. 2. In a large bowl combine cornmeal,
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flour, sugar, baking powder and salt. 3. In a separate bowl combine milk, 1/2 cup oil,
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and the eggs; mix well. 4. Pour milk mixture into flour mixture. Stir ONLY until moistened.
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Pour into greased pan. 5. Bake 25-30 minutes or until golden brown. Cool on wire rack. 6. When firm enough
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to handle, cut cornbread into 1-inch cubes. 7. In a large saucepan heat remaining 3 tablespoons of
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oil over medium heat. Add bacon and fry until crisp. Drain cooked bacon on paper towels and crumble;
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set aside. 8. Add onions to same pan and saute for 5 minutes, add celery, jalapeno peppers, and oregano;
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saute 1 minute longer. 9. Stir cornbread and bread cubes into sauteed vegetables. Add just
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enough chicken broth to moisten stuffing. 10. Cook until heated through. Sprinkle with bacon; toss lightly
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and transfer to serving dish.
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