Preparation:
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. |
