Cornbread Stuffing with Bacon!

Michelle Koletar/Mertz


Stuffing/filling/dressing -- whatever you call it, it sure is delish. I absolutely despised the stuff when I was young, & now it's one of my favorite items to make. I make up a lot of different types. This is what I made today with roast chicken & it is sooooo yummy!!!
As usual, I didn't measure anything, so please use your judgment if you make.


★★★★★ 1 vote

25 Min
40 Min


  • 5-6
    jumbo corn muffins (i bought them already made)
  • 1/2
    onion, diced fine
  • 2
    stalks, celery, diced fine
  • 1/2
    small red pepper
  • 1
    chicken bouillon cube
  • 6
    slices bacon, plus 1 tbs of bacon fat
  • 2
    eggs, beaten
  • 1/2
    cup butter (1 stick) -- i used more
  • 1/2
    cup chicken broth
  • ·
    poultry seasoning, parsley, salt, pepper

How to Make Cornbread Stuffing with Bacon!


  1. Preheat oven to 350 degrees. Melt butter in Dutch oven or large pan. Add about 1 TBS of bacon fat (if you wish) for added flavor. Sautee the onions, celery, & red pepper until soft with some salt.
  2. Add poultry seasoning (about 1 tsp), chicken bouillon cube, and dissolve. Crumble up the muffins & add them to the pan. Stir gently. Add chicken broth & some more butter, if you want. :)
  3. Crumble up the bacon & stir into the stuffing. Remove from heat & stir in 2 beaten eggs. Mix well, add some curly parsley & stir.
  4. Pour in a greased baking dish, & add a little bit more chicken broth (maybe another 1/4 cup) & bake for about 40 minutes on 350. You may want to add some butter on top to brown nicely.

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