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Cornbread, Bacon, and Leek Stuffing

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Cornbread, Bacon, and Leek Stuffing
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Servings
8 people
Ingredients
  • 8 slices smoked bacon chopped into 1/2-inch pieces
  • 4 leeks (white and green parts only) rinsed well and chopped into 1/2-inch pieces
  • 1 cup (8.5 ounces) corn fresh or canned (if canned, drained and patted dry)
  • 2 tablespoons fresh thyme leaves
  • salt and pepper to taste
  • 16 cups sweet cornbread chunks roughly cut into 2-inch pieces
  • 2 1/2 cups low-sodium chicken stock
  • 4 large eggs lightly beaten
  • 3 tablespoons butter cut into small pieces
Servings
8 people
Ingredients
  • 8 slices smoked bacon chopped into 1/2-inch pieces
  • 4 leeks (white and green parts only) rinsed well and chopped into 1/2-inch pieces
  • 1 cup (8.5 ounces) corn fresh or canned (if canned, drained and patted dry)
  • 2 tablespoons fresh thyme leaves
  • salt and pepper to taste
  • 16 cups sweet cornbread chunks roughly cut into 2-inch pieces
  • 2 1/2 cups low-sodium chicken stock
  • 4 large eggs lightly beaten
  • 3 tablespoons butter cut into small pieces
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Center a rack in the oven and preheat to 350 (F). Spray a 9 x 13-inch baking dish with a generous amount of cooking spray and set aside.
  2. Meanwhile, cook 8 slices bacon in a large, high-sided skillet over medium heat until almost crisp, about 3 minutes. Remove from the pan with tongs and transfer to a plate lined with paper towels, reserving the bacon fat to cook the vegetables in. With the pan still over medium heat, add leeks to the pan. Cook until tender, stirring occasionally, about 10 minutes. Remove from pan and set aside. Next, cook the corn in the remaining bacon grease, cooking for about 5 minutes until you get a nice char on the kernels.
  3. Transfer the bacon, leeks, and corn to a large bowl and season with 2 tablespoons fresh thyme leaves and salt and pepper. Add 16 cups cornbread and use a rubber spatula to toss the ingredients until well combined. In a large liquid measuring cup, combine 2 1/12 cups chicken stock and 4 large eggs. Drizzle the mixture over the cornbread and vegetables, tossing until combined and all the cornbread pieces are moistened.
  4. Transfer the entire mixture to the prepared baking dish (from the 1st step). Dot with 3 tablespoons butter pieces and bake until golden brown, about 35 minutes. Enjoy!

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