Description
A hearty cornbread stuffing with crispy bacon, fresh thyme, and sweet corn kernels. Moist, savory, and the perfect side for holiday roasts or a filling winter meal.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all‑purpose flour
- 1 teaspoon baking powder
- ½ cup unsalted butter
- ½ cup milk
- 1 cup fresh corn kernels
- 2 teaspoons fresh thyme
- 1 tablespoon fresh sage
- 2 eggs
- ½ cup chopped onion
- ½ cup diced celery
- 4 strips bacon, cooked and crumbled
Instructions
- Preheat oven to 375°F. Grease a 9‑inch round baking pan.
- Cook bacon until crisp; crumble and set aside.
- Melt butter in a small skillet and transfer to mixing bowl.
- Whisk cornmeal, flour, baking powder, salt, thyme, and sage; stir into butter mixture.
- Beat eggs and milk until smooth; fold into dough, then add corn, onion, celery, and crumbled bacon.
- Pour batter into pan; bake 30–35 minutes or until golden brown and toothpick tests clean.
- Let rest 5 minutes; serve warm.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American