Jalapeno Corn Bread Stuffing

Ingredients

2 c cornmeal
2 c flour
3/8 c sugar
2 tb baking powder
1/2 ts salt
2 c milk
1/2 c oil
3 eggs
6 slices bacon
3 tb oil
2 onions
3 slices celery
2 jalapeno chile
1 tb oregano
4 day old bread
2 1/2 c chicken broth
45 prepare cornbread heat oven
13 by
9 baking
1/2 cup oil

Instructions

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.