Ingredients:

  • Yellow Cornmeal (fine grind)
  • All-Purpose Flour
  • Granulated Sugar
  • Baking Powder
  • Baking Soda
  • Salt
  • Large Eggs (for cornbread)
  • Buttermilk
  • Unsalted Butter (melted)
  • Thick-Cut Smoked Bacon (diced)
  • Unsalted Butter (for sautéing)
  • Yellow Onion (finely diced)
  • Celery Stalks (finely diced)
  • Fresh Sage Leaves (chopped finely)
  • Fresh Thyme Leaves
  • Garlic (minced)
  • Dried Breadcrumbs (Panko or plain)
  • Chicken or Vegetable Stock (low sodium preferred)
  • Large Eggs (lightly beaten, for binder)
  • Freshly Ground Black Pepper

Instructions:

  1. Prepare the Cornbread: Whisk dry ingredients, then combine wet ingredients. Mix gently, pour into prepared 9x13 inch pan, and bake until golden and a skewer comes out clean. Cool completely, then crumble into large, rustic pieces (aim for about 6 cups).
  2. Render the Bacon: Cook the diced bacon in a large skillet over medium heat until beautifully crisp. Remove the bacon pieces with a slotted spoon and set aside, reserving 2–3 tablespoons of bacon fat in the pan.
  3. Sauté the Aromatics: Add the butter to the reserved bacon fat. Sauté the diced onion and celery until softened and translucent (about 8 minutes).
  4. Bloom the Herbs: Add the minced garlic, fresh sage, and thyme to the skillet. Cook for just 1 minute until fragrant. Remove from heat.
  5. Combine Dry Ingredients: In a large mixing bowl, gently toss the crumbled cornbread with the sautéed aromatic mixture, the reserved crispy bacon, and the optional breadcrumbs. Season lightly with pepper.
  6. Prepare the Binder: In a separate bowl, whisk together the stock and the beaten eggs.
  7. Moisten the Stuffing: Pour the egg/stock mixture gradually over the cornbread mixture, tossing gently until everything is just evenly moistened. Do not overmix.
  8. Bake: Transfer the stuffing mixture to the final 9x13 inch baking dish. Cover tightly with foil and bake for 30 minutes.
  9. Finish Baking: Remove the foil and bake for an additional 15–20 minutes until the top is browned and the centre is set and piping hot. Let it rest for 10 minutes before serving.