Recipe - Jalapeno Corn Bread Stuffing

2 cup Yellow cornmeal
2 cup Flour, allpurpose
1/3 cup Sugar
2 tablespoon Baking powder
One half teaspoon Salt
2 cup Milk
One half cup Oil
3 lg Eggs
6 sl Bacon
3 tablespoon Oil
2 lg Onions; chopped
3 Celery; cut or sliced up
2 teaspoon Red jalapeno chile (jarred)
1 tablespoon Dried oregano
4 cup Dayold bread; cubed
2 One half cup Chicken broth

Preparation Time: 0:45 Prepare Cornbread: Heat oven to 400degrees. Grease
a 13 by 9inch baking pan. In a large bowl combine cornmeal, flour, sugar,
baking powder and salt. In a separate bowl combine milk, One half cup oil, and
the eggs; mix well. Pour milk mixture into flour mixture. Stir ONLY until
moistened. Pour into greased pan. Bake 2530 minutes or until golden brown.
Cool on wire rack. When firm enough to handle, cut cornbread into 1inch
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