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.
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|Serving Size: 1 Serving (155g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 147 (42%)|
|Amt Per Serving||% DV|
|Total Fat 16.4g||22 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 206mg||63 %|
|Sodium 439.2mg||15 %|
|Potassium 157.7mg||4 %|
|Total Carbohydrate 40.3g||12 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 39g|
|Protein 10.5g||15 %|
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Calories per serving: 350
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