A plate serving bacon & pecan stuffing cornbread

Bacon & pecan stuffing cornbread

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(0 ratings)

Prep: 25 mins Cook: 15 mins

Easy

Serves 8

Try our festive take on American cornbread, with bacon, pecans, apricots and cranberries to pack in the flavour. A great Christmas side dish

Nutrition and extra info

Nutrition: Per serving

  • kcal435
  • fat19g
  • saturates7g
  • carbs48g
  • sugars11g
  • fibre4g
  • protein16g
  • salt1.9g
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Ingredients

  • 75g butter, melted, plus extra for the tin
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 250g fine polenta
    Polenta

    Polenta

    poh-len-tah

    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 150g plain flour
  • 1½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tbsp sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 500ml buttermilk (or 500ml semi-skimmed milk with a squeeze of lemon juice)
    Buttermilk pancake mixture in bowl with whisk

    Buttermilk

    buh-ter-mill-k

    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

  • 2 eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 25g bacon lardons
  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 celery sticks, chopped
  • 1 garlic clove, crushed
  • 75g dried apricots, halved
  • 50g pecans, chopped
  • ½ tsp ground nutmeg
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 250g pork mince
  • 1 ½ tbsp thyme leaves, chopped
  • 25g dried cranberries

Method

  1. Heat oven to 200C/180C fan/gas 6. Brush a 20 x 30cm roasting tin with melted butter. Combine the polenta, flour, baking powder, sugar and 2 tsp salt in a large mixing bowl. Mix the melted butter, buttermilk and eggs in a jug, then make a well in the centre of the dry ingredients and pour in the buttermilk mixture. Stir well until smooth.

  2. Fry the bacon in a large frying pan until it starts to crisp, then add the onion and celery and cook for 5 mins. Add the rest of the stuffing ingredients and the cornbread mix, season well and stir together.

  3. Scrape it all into the prepared tin and bake for 1 hr or until cooked through. Cut into squares to serve.

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Comments, questions and tips

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Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Nigel Spiller's picture
Nigel Spiller
1st Dec, 2018
Can this be made and frozen ahead of Christmas? If so is it just a question of warming in the oven afterwards?
goodfoodteam's picture
goodfoodteam
3rd Dec, 2018
Thanks for your question. We think this is best served fresh. However we do have lots of make ahead Christmas recipes here: https://www.bbcgoodfood.com/recipes/collection/make-ahead-christmas
Andy Brown's picture
Andy Brown
20th Nov, 2018
Pork Mince?
goodfoodteam's picture
goodfoodteam
22nd Nov, 2018
That's right! You'll find it in the pork section in larger supermarkets or at the butcher.
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