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Categories:
cornmeal yellow flour sugar baking powder salt milk vegetable oil eggs bacon vegetable oil onions celery jalapeno pepper oregano bread day chicken broth
Viewed: 31 - Published at: 4 years agoIngredients
- 2 cups cornmeal yellow
- 2 cups flour, all-purpose
- 13 cup sugar
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 2 cups milk
- 1/2 cup vegetable oil
- 3 large eggs
- 6 slices bacon
- 3 tablespoons vegetable oil
- 2 large onions chopped
- 3 each celery sliced
- 2 teaspoons jalapeno pepper
- 1 tablespoon oregano dried
- 4 cups bread day-old, cubed
- 2 1/2 cups chicken broth
Method
- Heat oven to 400F (200C).
- Grease a 13x9 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 to 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.
