Bacon Cornbread Stuffing               

 tags (edit): Thanksgiving @Vogel Stuffing  

 

Cornbread stuffing, a Thanksgiving tradition in many homes, gets a savory boost from bacon and sage. Red bell pepper adds a touch of sweetness and color. Creamed corn keeps the stuffing moist.

Ingredients

CORNBREAD
1 pound Bacon Cut Into 1/2 Inch Pieces
1 2/3 cups Yellow Cornmeal
2/3 cup All Purpose Flour
3 tablespoon Sugar
2 teaspoon Baking Powder
1/4 teaspoon Black Pepper Freshly Ground
1 cup Buttermilk
2 ea Eggs
STUFFING
2 cups Onion Diced
1 1/2 cups Celery Diced
1 cup Red Pepper Diced
1 ea 15 ounce Creamed Corn
3 ea Eggs Beaten
1/4 cup Fresh Sage Coarsely Chopped
1/2 teaspoon Black Pepper Freshly Ground
 

Instructions
 1. Heat oven to 400. Place bacon in large skillet and cook over medium to medium-high heat 8 to 10 minutes or until crispy. Remove from pan; drain on paper towels. Reserve bacon drippings for cornbread and stuffing.

2. In large bowl, stir together cornmeal, flour, sugar, baking powder, and 1/4 teaspoon pepper. Add buttermilk, 2 eggs, bacon, and 2 tablespoons of the reserved bacon drippings; stir just until combined. Brush 13x9 inch baking pan with 1 tablespoon of the reserved bacon drippings. Pour batter into pan.

3. Bake 15 to 20 minutes or until edges are lightly browned and toothpick inserted in the center comes out clean. Cool completely in pan on wire rack. (Cornbread can be made up to 2 days ahead. Cover; store in refrigerator.) Break cornbread into small pieces; place in a large bowl.

4. Heat 3 tablespoons of the reserved bacon drippings in large skillet over medium heat until hot. Add onion; cook 5 to 8 minutes or until tender and golden. Add celery and bell pepper; cook 5 to 8 minutes or until softened, stirring occasionally.

5. Add creamed corn and 3 eggs to cornbread; stir to combine. Add cooked vegetables, sage, and 1/2 teaspoon pepper; stir until combined. (Stuffing can be made to this point up to 4 hours ahead. Cover and refrigerate. Increase baking to 10 to 15 minutes.)

6. Heat oven to 325. Brush 13x9 inch glass baking dish with 1 tablespoon of the reserved bacon drippings (or melted butter). Place stuffing in baking dish; cover with foil. Bake 45 to 55 minutes or until heated through.

This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.


Yields: 10 Servings
     COOKING PLEASURES magazine, October/November 2002,

 notes: 

Cuisine:  

Main Ingredient: