Corn Bread Stuffing

Carol Davis

By
@FadingParadise

I made this stuffing recipe my first Thanksgiving meal I cooked myself, well, Mal's dad helped, a lot. I was so green at cooking, and so pregnant. My Mom always made a more traditional herb stuffing with lots of sage and regular bread crumbs. I, of course, had to be different. For a few years I used the boxed cornbread stuffing bits. Then I had one of those hit the head moments when I realized I had the best corn bread ever, why not use that instead? So I've included my corn bread recipe here as well and hope you will go that route as well.


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Rating:

Comments:

Serves:

8

Prep:

30 Min

Cook:

30 Min

Method:

Bake

Ingredients

1/2 lb
bacon
1 c
chopped celery
1 medium
onion, chopped
1/2 c
water
3 c
coarse corn bread crumbs (use box or recipe to follow)
1 1/2 c
bread crumbs (or you can use panko)
1 tsp
ground sage
1 c
chicken broth (or more if you like it moist)

CORN BREAD INGREDIENTS

1 c
corn meal
1/2 c
flour
1/8 c
sugar
3 tsp
baking power
1/2 tsp
salt
1 c
milk
1 Tbsp
(heaping) shortening

Directions Step-By-Step

1
Cook bacon in large skillet till crisp; remove to paper towels to drain, leaving drippings in pan. Crumble bacon; set aside. To skillet, add celery, onion, and water. Cover; cook till barely tender, about 7 minutes.
2
Combine bacon, vegetable mixture, corn bread crumbs, bread crumbs and sage. Toss well. Add 1 cup chicken broth, toss well. If it's too dry for you add a bit more broth.
3
Bake, covered, in a 1 1/2 quart casserole at 350 for 30 minutes.
4
CORN BREAD: PREPARE THE DAY AHEAD ALLOW TO SIT OUT OVER NIGHT.
In a mixing bowl combine dry ingredients. Add egg and milk, mix well. In a 8 or 9 inch cast iron skillet melt a heaping tablespoon of Crisco. Coat pan with shortening and pour into batter. Stir well, and pour batter in skillet. Bake in a 400 oven for 20 minutes, or until a toothpick inserted in center comes out clean.

About this Recipe

Course/Dish: Side Casseroles
Main Ingredient: Bread
Regional Style: American