JALAPENO CORNBREAD STUFFING

Steps:

• Combine crumbled cornbread, biscuit crumbs, and chopped eggs in large bowl and toss lightly to mix well. Set aside. Melt butter in large skillet over medium heat. Add onion and garlic and sauté until softened. Add green pepper and celery and cook until crisp-tender, about 3 minutes. Season with salt and pepper. Let cool slightly. Add onion mixture to cornbread mixture and blend well. Stir in eggs, Blend in enough broth to moisten lightly. Bake in oven @ 375 degrees until lightly browned. Jalapeno Cornbread: 2 cups yellow cornmeal (preferably stone ground) 2 cups cream-style corn 2 cups (8 ounces cheese) grated sharp cheddar cheese ½ cup (1 stick) unsalted butter, melted 1 cup buttermilk ¼ to ½ cup drained, canned chopped green chilies 4 eggs, lightly beaten 2 teaspoons baking soda ¼ teaspoon salt 2 tablespoons (1/4 stick) unsalted butter Preheat oven to 375 degrees. Combine cornmeal, corn and cheese in large bowl and blen well. Add melted butter, buttermilk, chilies, eggs, baking soda and salt and mix thoroughly. Melt 1 tablespoon butter in each of two 9 inch cast iron skillets or heavy 9 inch baking pas until melted but not browned. Divide batter between skillets, smoothing with spatula. Bake until done for approx. 30 minutes.