The holiday season is upon us and with Thanksgiving this week, we thought we'd share this savory and fantastic cornbread stuffing. We added bacon and roasted corn to give it some comforting country flavors that everyone will love. We also used our 7 grain and seed all purpose baking mix to make the cornbread so there's some wholesome whole grain goodness in there too! For the right balance of sweet and savory, use our recipe for Country Sweet Honey Cornbread .
Have an amazing Thanksgiving!
Savory Bacon and Roasted Corn Cornbread Stuffing
1 batch prepared of Texas Pure Milling Country Sweet Honey Cornbread ., crumbled-- you can do this in a food processor fitted with the steel blade
5 slices thick bacon, uncooked, chopped
1 cup sweet corn, frozen
1 cup finely chopped onion
1 cup fine minced celery
1 Tbsp. minced garlic
2 Tbsp. Poultry seasoning
¼ cup chopped flat leaf parsley
Freshly ground pepper
½ cup milk, or as necessary, for moistening
4 tablespoons unsalted butter if baking separately
Directions: Heat the bacon over medium heat in a large, heavy, Dutch oven, and add corn. Cook until bacon is crisp and corn is lightly roasted. Add the onion. Cook, stirring often, until it begins to soften, about three minutes, and add 1/2 teaspoon salt and the celery. Cook together for another few minutes, until the onion is tender. Add the garlic, and stir together for 30 seconds to a minute, until fragrant. Transfer to a large bowl, and add the remaining ingredients. Combine well. Taste and adjust salt. Moisten as desired with milk. Return to the Dutch oven. Cover and transfer the Dutch oven to the oven and bake at 350°25-30 minutes.