Cornbread Stuffing with Bacon

By cheeserohan

Ingredients

• 2 Tablespoons butter
• 4 slices applewood-smoked bacon, chopped
• 1 1/2 cups chopped celery
• 3/4 cup chopped onion
• 8 cups cubed cornbread (1 inch)
• 1 tablespoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup half-and-half
• 1 egg

Details

Servings 8

Preparation

Step 1

1. Heat oven to 350F. Spray 11 x 7-inch glass or ceramic baking dish with cooking spray. Melt butter in large skillet over medium heat. Cook bacon, celery and onion 12 to 15 minutes or until bacon is browned and vegetables are softened, stirring occasionally.

2. Meanwhile, combine cornbread, sage, salt and pepper in a large bowl; gently toss with bacon mixture. Whisk half-and-half and egg in small bowl; pour over cornbread mixture. Stir gently to combine; spoon into baking dish.

3. Bake 30 to 40 minutes or until lightly browned and hot.