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A plate serving bacon & pecan stuffing cornbread

Bacon & pecan stuffing cornbread

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: Per serving
NutrientUnit
kcal435
fat19g
saturates7g
carbs48g
sugars11g
fibre4g
protein16g
salt1.9g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

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

Goes well with

Recipe from Good Food magazine, November 2017

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