Corn and Cornbread Stuffing
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Ingredients
| 2 tbsp. | unsalted butter | | 2 | lg. yellow onions, diced | | Salt and pepper, to taste | | 4 cloves | garlic, sliced | | 6 slices | smoked bacon, cut in 1/4-inch strips | | 2 cups | kernel corn | | 1 tbsp. | fresh sage | | 1 tbsp. | fresh thyme | | 1 dash | cayenne pepper | | 4 cups | day-old cornbread | | 1-1/2 cup | unsalted chicken Stock |
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Instructions
Preheat oven to 375°F. In a 10-inch skillet, melt butter over medium heat. Add onion and salt; cook 2 minutes. Transfer to large bowl. Add corn, celery, sage, thyme, cayenne, salt and pepper. Gently stir in the cornbread. Slowly add chicken stock and mix again. Adjust seasoning. Spoon stuffing into a greased 3-quart baking dish. Cover with foil and bake for 30 minutes. Uncover and bake 15-20 minutes more until crisp and browned on top.
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