A plate serving bacon & pecan stuffing cornbread

Bacon & pecan stuffing cornbread

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Prep: 25 mins Cook: 15 mins


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



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

  • 250g fine polenta



    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



    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



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

  • 2 eggs, beaten



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

  • 25g bacon lardons
  • 1 onion, chopped



    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



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

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


  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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