posted by Becky 11-14-101 7:40 PM
Jalapeno Cornbread Stuffing
7 c. jalapeno cornbread, crumbled *recipe follows
4 c. toast cubes
3 hard-cooked eggs, chopped
1/4 c. unsalted butter
2 c. finely chopped onion
1 tsp. finely minced garlic
1 1/2 c. finely chopped green pepper
1 c. finely chopped celery
salt and freshly ground pepper
3 eggs, lightly beaten
1/2 c. chicken broth
Combine cornbread, toast cubes and chopped eggs in large bowl; toss lightly to mix well. Set aside.
Melt butter in large skillet over medium heat; add onion and garlic and saute until softened. Add green pepper and celery and cook until crisp-tender, about three minutes. Season with salt and pepper. Let cool slightly.
Add onion mixture to cornbread and blend well. Stir in eggs. Blend in enough broth to moisten lightly. Use to stuff turkey or chicken.
Jalapeno Cornbread
1 c. yellow corn meal
1 c. sweet milk
1/2 tsp. soda
3/4 tsp. salt
2 eggs
1 (No. 303) can cream-style corn
1/2 c. bacon drippings
1 large onion, chopped
3 to 4 jalapeno peppers, chopped
1/2 to 1 lb. cheese, grated
1 lb. ground meat (hamburger)
Mix corn meal, milk, soda, salt, eggs and bacon drippings in bowl and set aside. Brown hamburger meat until it changes color.
In an iron skillet, sprinkle a little corn meal in bottom. Pour 1/2 of batter in skillet, then pour in meat, onions, peppers and grated cheese. Pour rest of mixture on top. Bake 45 to 50 minutes at 350 degrees.