Description
A delicious twist on a classic stuffing dish, packed with savory bacon, sweet corn, and aromatic herbs, all within a fluffy cornbread base.
Ingredients
Scale
- 1 package cornbread mix
- 6 slices of bacon, chopped
- 1 onion, diced
- 2 celery stalks, diced
- 2 cups chicken broth
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 eggs, beaten
- 1 cup corn kernels (fresh or frozen)
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the cornbread according to package instructions; allow to cool and crumble after baking.
- In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the cooked bacon and set aside, leaving the drippings in the skillet.
- Add diced onion and celery to the skillet and sauté until softened.
- In a large bowl, combine the crumbled cornbread, bacon, sautéed vegetables, chicken broth, sage, thyme, and add salt and pepper to taste.
- Stir in the beaten eggs and corn until evenly distributed throughout the mixture.
- Transfer the stuffing mixture to a greased baking dish and cover with aluminum foil.
- Bake for 25 minutes, then uncover and bake for an additional 15-20 minutes until golden brown and the top is slightly crispy.
- Serve warm as a delicious side dish.
Notes
For a vegetarian version, substitute turkey bacon with spices for added flavor. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 50mg