Corn and Bacon Cornbread Stuffing
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Corn and Bacon Cornbread Stuffing
Corn and Bacon Cornbread Stuffing
6 strips thick-cut bacon, coarsely chopped
1-1/2 cups fresh or frozen corn kernels
1-1/2 cups sliced celery
1-1/2 cups coarsely chopped onion
2 tsp. dried thyme
2 tsp. Bell's Seasoning or poultry seasoning
1 tsp. sea salt
8 cups crumbled cornbread*, toasted
2-1/2 to 3 cups chicken stock
Freshly ground pepper to taste
2 eggs, beaten

Make sure to toast the cornbread! Your stuffing may be mushy if you don’t.

Prep: 15 minutes, Cook: about 45 minutes, Serves: 12

1. Preheat oven to 400°F and lightly butter a 13 X 9-inch baking dish. Cook bacon and onion in a large skillet over medium-high heat for 5 minutes, stirring frequently. Add corn and celery and cook for 5 minutes more or until vegetables are soft.

2. Remove from heat and stir in seasonings, cornbread and enough stock to fully moisten bread. Let cool slightly, then season with pepper and stir in eggs.

3. Spoon into baking dish and cover with foil. Cook for 20 minutes, then remove foil and cook for 15 minutes more or until very hot. 

*Use 2 boxes Jiffy Corn Muffin Mix, prepared according to package directions.

Nutritional Information:
306 calories, 9 g protein, 15 g total fat (6 g sat.), 36 g carbohydrate, 1 g fiber, 11 g sugar, 82 mg cholesterol, 838 mg sodium, 9 points