Corn and Cornbread Stuffing




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


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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