Bacon & pecan stuffing cornbread
By Miriam Nice
Contains pork – recipe is for non-Muslims only
Try our festive take on American cornbread, with bacon, pecans, apricots and cranberries to pack in the flavour. A great Christmas side dish
-
Prep:25 mins
Cook:15 mins
- Serves 8
- Easy
Nutrition per serving
-
kcal 435
-
fat 19g
-
saturates 7g
-
carbs 48g
-
sugars 11g
-
fibre 4g
-
protein 16g
-
salt 1.9g
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
Method
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.
