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 Chicken 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.