Preheat oven to 400°F. Butter two loaf pans. In mixing bowl combine flour, cornmeal, sugar, baking powder, and salt. Stir to incorporate. In small bowl whisk together eggs and milk. Add egg mixture to dry ingredients. Pour in melted butter. Stir until blended.

Divide batter into two loaf pans. Bake loaves approximately 25 minutes, until toothpick or knife inserted into center of each loaf comes out clean. Transfer to cutting board. Cool slightly before cutting into cubes.

For stuffing, in large sauté pan heat olive oil over medium-high heat. Add onion, leek, celery, and jalapeños. Cook until onions are lightly browned. Add garlic and sauté another 30 seconds. Add pecans and corn bread. Stir to incorporate ingredients. Add chicken broth and parsley. Cook, stirring, another 2 minutes.

Allow to cool before placing inside turkey. Mixture may also be baked alongside turkey in covered dish for 25 minutes. Makes approximately 8 cups.