Bacon & pecan stuffing cornbread

bacon christmas cornbread festive recipes pecan side dish stuffing

N/A

Source

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.