American recipe for 8 people, takes only 15 mins; recipe has butter, polenta, plain flour, baking powder, sugar, buttermilk, egg, bacon lardons, onion, celery sticks, garlic clove, apricots, pecans, nutmeg, pork mince, thyme leaves and cranberries.
Bacon & pecan stuffing cornbread
Course: American
Servings
8
servings
Prep time
25 mins
Ingredients
- Garlic Clove: 1 garlic clove, crushed
- Onion: 1 onion, chopped
- Egg: 2 eggs, beaten
- Sugar: 1 tbsp sugar
- Butter: 75g butter, melted, plus extra for the tin
- Nutmeg: 1/2 tsp ground nutmeg
- Plain Flour: 150g plain flour
- Baking Powder: 1 1/2 tsp baking powder
- Buttermilk: 500ml buttermilk (or 500ml semi-skimmed milk with a squeeze of lemon juice)
- Polenta: 250g fine polenta
- Thyme Leaves: 1 1/2 tbsp thyme leaves, chopped
- Pork Mince: 250g pork mince
- Celery Sticks: 2 celery sticks, chopped
- Bacon Lardons: 25g bacon lardons
- Cranberries: 25g dried cranberries
- Pecans: 50g pecans, chopped
- Apricots: 75g dried apricots, halved
Directions
- 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.
- 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.
- Scrape it all into the prepared tin and bake for 1 hr or until cooked through. Cut into squares to serve.
