Jalapeno Corn Bread Stuffing

Jalapeno Corn Bread Stuffing Ingredients

2 c Yellow cornmeal	6 sl Bacon
2 c Flour, all-purpose	3 tb Oil
1/3 c Sugar	2 lg Onions; chopped
2 tb Baking powder	3 Celery; sliced
1/2 ts Salt	2 ts Red jalapeno chile (jarred)
2 c Milk	1 tb Dried oregano
1/2 c Oil	4 c Day-old bread; cubed
3 lg Eggs	2 1/2 c Chicken broth

Instructions for Jalapeno Corn Bread Stuffing

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Uncategorized

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