Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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       large        Eggs
   6       slices       Bacon
   3       tb           Oil
   2       large        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

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.