The best delicious Jalapeno Corn Bread Stuffing – Country Living recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Jalapeno Corn Bread Stuffing – Country Living recipe today!
Hello my friends, this Jalapeno Corn Bread Stuffing – Country Living recipe will not disappoint, I promise! Made with simple ingredients, our Jalapeno Corn Bread Stuffing – Country Living is amazingly delicious, and addictive, everyone will be asking for more Jalapeno Corn Bread Stuffing – Country Living.
What Makes This Jalapeno Corn Bread Stuffing – Country Living Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Jalapeno Corn Bread Stuffing – Country Living.
Ready to make this Jalapeno Corn Bread Stuffing – Country Living Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
2 c Yellow cornmeal 3 Stalks celery, sliced
2 c Unsifted all-purpose flour 2 Red jalapeno peppers, seeded
1/3 c Sugar -and sliced
2 tb Baking powder 1 tb Dried oregano leaves
1/2 ts Salt 4 c Cubed day-old firm whole-
2 c Skim milk -wheat or white bread
1/2 c Plus 3 T vegetable oil 2 To 3 C homemade or canned
3 Large eggs -reduced-sodium chicken
6 Slices turkey bacon -broth
2 Large onions, chopped
1. Prepare corn bread: Heat oven to 400’F. Grease 13- by 9- inch
baking pan. In large bowl, combine cornmeal, flour, sugar, baking
powder, and salt. In 4-C measuring cup or small bowl, with wire
whisk, combine milk, 1/2 C oil, and the eggs. Pour milk mixture over
flour mixture; stir just until moistened. Pour into prepared pan.
2. Bake 25 to 30 minutes or until golden brown. Cool corn bread on
wire rack 15 minutes or until firm enough to handle. Cut corn bread
into 1 -inch cubes.
3. In 8-quart saucepot, heat remaining 3 T oil over medium-low heat.
Add bacon and fry until crisp, turning frequently. Drain bacon on
paper towels and crumble; set aside. Add onions to drippings in pot;
saute 5 minutes. Add celery, jalapeno peppers, and oregano; saute 1
minute longer.
4. Stir corn bread and bread cubes into sauteed vegetables. Add just
enough chicken broth to moisten stuffing. Cook until heated through.
Sprinkle with bacon; toss lightly and transfer to serving dish.
Country Living/Nov/93 Scanned & fixed by DP & GG
Yields
4 quarts
Leave a Reply