Marla Meridith

November 17, 2018



Make this delicious Skillet Bacon Cheddar Cornbread Stuffing recipe for the holidays. Bet this side dish is gone before any other on the table! MarlaMeridith.com
Make this delicious Skillet Bacon Cheddar Cornbread Stuffing recipe for the holidays. Bet this side dish is gone before any other on the table! MarlaMeridith.com
Make this delicious Skillet Bacon Cheddar Cornbread Stuffing recipe for the holidays. Bet this side dish is gone before any other on the table! MarlaMeridith.com

Recipe: Skillet Bacon Cheddar Cornbread Stuffing

By Marla Meridith  , , , ,     ,

November 17, 2018

Make this delicious Skillet Bacon Cheddar Cornbread Stuffing recipe for the holidays. Bet this side dish is gone before any other on the table!

  • Prep: 10 mins
  • Cook: 1 hr 15 mins
  • Yields: 10-12 servings

Ingredients

Cornbread

6 cups gently crumbled cornbread

2 cups shredded Cheddar Jack cheese

2 chopped scallions, white and green parts

Kosher salt and freshly ground black pepper

Dressing

8 strips bacon

1/2 cup chopped yellow onion

2 stalks celery, finely chopped

3 cloves garlic, minced

1 apple, diced

1 tbsp fresh oregano, finely chopped

Liquid

1 stick (8 tablespoons) unsalted butter, melted

1 cup buttermilk

1 cup chicken or vegetable stock

Kosher salt and freshly ground black pepper

nonstick cooking spray or butter, for the baking dish

Directions

1Place the crumbled cornbread, cheese and scallions in a large bowl.

2Bake the bacon with this recipe: https://marlameridith.com/recipe/perfectly-baked-bacon/

3Pour the rendered bacon fat into a 12 inch cast iron skillet. Chop the 8 strips of bacon into small pieces. Add the bacon to the crumbled cornbread.

4Heat the skillet over medium high heat. Sauté the onion, celery, garlic, apple and oregano until everything is tender, about 8-10 minutes. Add this mixture (with the bacon grease) into the cornbread. Do not rinse the skillet.

5In another large bowl, whisk together the butter, buttermilk and stock, season with a pinch of salt and some pepper.

6Pour the liquid into the cornbread and combine well.

7Pre heat the oven to 350˚ Fahrenheit. Place the mixture into the cast iron skillet, flatten the top with the back of a spoon or spatula. Bake covered with foil for 45 minutes. Increase the heat to 400˚ and continue to bake uncovered for another 10-15 minutes until the top is golden brown. Serve warm in the skillet.

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