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.