Ingredients
- 45 prepare cornbread heat oven
- 13 by
- 9 baking (pan)
- 4 day old bread
- 3 eggs
- 2 jalapeno chile (red)
- 2 onions
- 475 ml milk
- 600 ml chicken broth
- 250 gr flour
- 250 gr cornmeal (yellow)
- 120 ml oil
- 65 gr sugar
- 120 ml oil
- 45 ml oil
- 28 gr baking powder
- 5 gr oregano (dried)
- 1 gr salt
- 6 slices bacon (sliced)
- 3 slices celery
enough to handle, cut cornbread into 3 cm 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.