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Bacon & pecan stuffing cornbread

A plate serving bacon & pecan stuffing cornbread

Bacon & pecan stuffing cornbread

Name: Bacon & pecan stuffing cornbread
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 8
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

Miriam Nice

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Serves 8

Easy

Prep: 25 mins

Cook: 15 mins

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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal435
fat19g
saturates7g
carbs48g
sugars11g
fibre4g
protein16g
salt1.9g

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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