- Preparation and cooking time
- Serves 8 - 10
- 4 rashers of bacon, roughly chopped
- 1 onion, finely chopped
- 2 large garlic cloves, finely chopped
- 3 celery sticks, finely chopped
- small bunch of sage, finely chopped
- 2 eggs, beaten
- 400ml vegetable stock, cooled
For the cornbread
- 50g salted butter, melted, plus extra for the dish
- 175g fine semolina or polenta
- 100g plain flour
- ½ tbsp baking powder
- ½ tsp bicarbonate of soda
- 2 eggs
- 200ml buttermilk or natural yogurt
- 1-2 red chillies, deseeded and finely chopped
- STEP 1
First, make the cornbread. Heat the oven to 190C/170C fan/gas 5. Butter the base of a 25cm ovenproof dish and line with baking parchment. Combine the semolina, flour, baking powder, bicarb and ½ tsp salt in a large bowl. Whisk the melted butter, eggs, buttermilk or yogurt and chillies together in a jug and until combined. Gradually pour the wet ingredients into the dry, stirring until just combined – be careful not to over-mix. Pour the cornbread batter into the pan and bake for 40-50 mins until golden, then cool completely in the tin.
- STEP 2
Turn the oven up to 220C/200C fan/gas 7. Fry the bacon in a large frying pan or skillet over a medium heat for 5 mins until it is starting to crisp up and release its fat. Remove to a board, leave to cool slightly, then roughly chop. Tip the onion, garlic and celery into the pan and fry for 8-10 mins until the vegetables are softened and golden. Add a splash of water the mixture starts to catch on the bottom. Stir in the sage.
- STEP 3
Tip the vegetable mixture into a large bowl and leave to cool slightly. Cut the cooled cornbread into 2cm cubes, then add to the bowl of veg along with the chopped bacon. Season and toss to combine. Tip the stuffing mixture into a roughly 20 x 30cm casserole dish. Mix the eggs and vegetable stock together in a jug, then pour this over the stuffing in the dish. Bake for 15-20 mins until the stuffing is golden brown and crisp at the edges.