JALAPENO CORN BREAD STUFFING

      Title: JALAPENO CORN BREAD STUFFING
  Categories: Holiday, Side-dish, Southwest
       Yield: 16 Servings
  
       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
  
   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.
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