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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

  • 75g butter , melted, plus extra for the tin
  • 250g fine polenta
  • 150g plain flour
  • 1½ tsp baking powder
  • 1 tbsp sugar
  • 500ml buttermilk (or 500ml semi-skimmed milk with a squeeze of lemon juice)
  • 2 eggs , beaten
  • 25g bacon lardons
  • 1 onion , chopped
  • 2 celery sticks , chopped
  • 1 garlic clove , crushed
  • 75g dried apricots , halved
  • 50g pecans , chopped
  • ½ tsp ground nutmeg
  • 250g pork mince
  • 1 ½ tbsp thyme leaves , chopped
  • 25g dried cranberries

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.

Recipe from Good Food magazine, November 2017

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