A recipe for Jalapeno Corn Bread Stuffing. Follow the simple recipe instructions for Jalapeno Corn Bread Stuffing shared by other home cooking experts.
Ingredients
2 c. Yellow cornmeal2 c. Flour, all-purpose
1/3 c. Sugar
2 Tbs. Baking powder
1/2 Tsp. Salt
2 c. Milk
1/2 c. Oil
3 lg. Eggs
6 slices Bacon
3 Tbs. Oil
2 lg. Onions; chopped
3 Celery; sliced
2 Tsp. Red jalapeno chile (jarred)
1 Tbs. Dried oregano
4 c. Day-old bread; cubed
2 1/2 c. Chicken broth
Directions
Preparation Time: 0:45Prepare 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 Tbs. 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.
