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Ingredients:
2 cup Yellow cornmeal
2 cup Flour, all-purpose
1/3 cup Sugar
2 tbsp Baking powder
1/2 tsp Salt
2 cup Milk
1/2 cup Oil
3 large Eggs
6 sl Bacon
3 tbsp Oil
2 large Onions, chopped
3 Celery, sliced
2 tsp Red jalapeno chile (jarred)
1 tbsp Dried oregano
4 cup Day-old bread, cubed
2 1/2 cup Chicken broth
Instructions:
1. Heat oven to 400-degrees. Grease a 13 by 9-inch baking pan.
2. In a large bowl combine cornmeal, flour, sugar, baking powder and
salt.
3. In a separate bowl combine milk, 1/2 cup oil, and the eggs; mix well.
4. Pour milk mixture into flour mixture. Stir ONLY until moistened. Pour
into greased pan.
5. Bake 25-30 minutes or until golden brown. Cool on wire rack.
6. When firm enough to handle, cut cornbread into 1-inch cubes.
7. 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.
8. Add onions to same pan and saute for 5 minutes, add celery, jalapeno
peppers, and oregano;
saute 1 minute longer.
9. Stir cornbread and bread cubes into sauteed vegetables. Add just
enough chicken broth to moisten stuffing.
10. Cook until heated through. Sprinkle with bacon; toss lightly and
transfer to serving dish.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 602 Calories; 50g Fat (74.3%
calories from fat); 6g Protein; 33g Carbohydrate; 2g Dietary Fiber; 39mg
Cholesterol; 280mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat;
1/2 Vegetable; 0 Non-Fat Milk; 10 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
Servings: 16
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? Lisa Claymen
More information:
Open Directory:
Spicy Recipes
Mexico
Looksmart:
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and Food
Jalapeno Cornbread Stuffing Recipe brought to you by Mexican Recipes To-Go
