| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Meats | Holiday, Side-dish, Southwest | 16 | Servings | |
INGREDIENTS
| 2 | c | Yellow cornmeal |
| 2 | c | Flour, all-purpose |
| 1/3 | c | Sugar |
| 2 | tb | Baking powder |
| 1/2 | ts | Salt |
| 2 | c | Milk |
| 1/2 | c | Oil |
| 3 | lg | Eggs |
| 6 | sl | Bacon |
| 3 | tb | Oil |
| 2 | lg | Onions; chopped |
| 3 | Celery; sliced | |
| 2 | ts | Red jalapeno chile (jarred) |
| 1 | tb | Dried oregano |
| 4 | c | Day-old bread; cubed |
| 2 1/2 | c | Chicken broth |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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