Jalapeño Cornbread Stuffing Don't tuck this recipe from Marci Duggan away with your Thanksgiving recipes; you'll want to make the cornbread all year round. 1 1/2 Cups yellow cornmeal 2 Cups flour 1 1/8 Cups sugar 2 TB. baking powder 1 tsp. salt 2 Cups milk 2 eggs, lightly beaten 1 stick butter, melted and cooled 1 1/2 TB. minced jalapeño pepper 3/4 lb. country pork sausage 1 Cup diced bell peppers 1 1/2 TB. minced jalapeño pepper 1 Cup diced onion 3/4 Cup diced celery 1 tsp. THYME 1/2 tsp. PENZEYS ROASTED GARLIC 1 tsp. RUBBED SAGE 1/2 tsp. CAJUN SEASONING 1/8 tsp. PENZEYS PEPPER 1/2 tsp. salt 1 1/2-1 3/4 Cups hot chicken broth (or 1 1/2-2 tsp. CHICKEN SOUP BASE mixed with 1 1/2-1 3/4 Cups hot water) 2 TB. melted butter

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