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| Jalapeno Corn Bread Stuffing Recipe |
Category: Holiday
Rating:
N/A
Servings: 16
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Ingredients
2 cup yellow cornmeal
2 cup flour, all-purpose
1/3 cup sugar
2 tablespoon baking powder
1/2 teaspoon salt
2 cup milk
1/2 cup oil
3 large eggs
6 slice bacon
3 tablespoon oil
2 large onions; chopped
3 celery; sliced
2 teaspoon red jalapeno chile (jarred)
1 tablespoon dried oregano
4 cup day-old bread; cubed
2 1/2 cup chicken broth
Cooking Directions:
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.
holiday
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