Tasty Cornbread with chiles, scallions, and oregano

I do love cornbread - as long as it's savory, and not sweet.  As I was mixing this up the other morning, it occured to me this cornbread might be just the recipe to try for a cornbread stuffing at Thanksgiving.  I THINK it would work, but since I've never made a cornbread stuffing, I'm open to ideas and tips from other Gatherers.

For those of you that like the crunchy brown crusts on cornbread, you can see that this recipe is definitely for you.

I used a coarse, somewhat crainy stone ground cornmeal from Bob's Red Mill, so I imagine if you used Quaker Cornmeal it will have a slightly finer texture.

This was adapted from a Southern Cooking recipe on About.com:

To make:

Grease an 8"x8" square baking pan

Preheat oven to 400F.

1 3/4 cups ground cornmeal

3/4 cup King Arthur all-purpose flour

1 t. salt

2 t. baking powder

1 1/2 cups milk ( I used 2%)

1 large egg

4 T. olive oil, or bacon drippings

1 T. minced onion

2 T. finely sliced scallions

1 T. finely diced green chiles, or use the canned ones

1 T. finely minced red or yellow sweet pepper

1 T. fresh oregano, finely chopped

Measure the cornmeal, flour, salt, and baking powder into the mixer bowl.

In another bowl, mix the milk, egg, and olive oil or warmed bacon drippings and mix well.

Add the onion, scallions, chiles, sweet pepper, and fresh oregano and mix again.

Add the wet ingredients to the mixer bowl with the flour/cornmeal mixture and mix until well incorporated.

Scrape into prepared pan and bake for 25 minutes, or until top is golden and firm to a gentle touch.

Let cool for at least a half hour before cutting into squares.

Enjoy!