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Jalapeno Corn Bread Stuffing

Recipe name:
Jalapeno Corn Bread Stuffing

Recipe category:
Chicken

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Recipe details:

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 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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Jalapeno Corn Bread Stuffing

I feel jalapeno corn bread stuffing should be elaborated rapidly to correct what are the ins and outs of it.