Spicy Pecan-Cornbread Stuffing

Southern Living
Makes 8 cups


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10 bacon slices
1 1/3 cups yellow cornmeal
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon garlic powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 to 2 cups chicken broth
2 large eggs
2 tablespoons butter or margarine
1 1/2 cups Spicy Pecans
1 large onion, diced
2 tablespoons vegetable oil
3 celery ribs, diced
1 red bell pepper, chopped
3/4 cup diced mushrooms
2 teaspoons dried thyme
2 teaspoons dried sage
3 to 4 large eggs, lightly beaten


Cook bacon in a 9-inch cast-iron skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Keep skillet warm. Crumble bacon, and set aside.

Combine cornmeal and next 5 ingredients in a large bowl.

Whisk together broth, 2 eggs, and butter; add to dry ingredients, stirring just until moistened. Pour mixture into hot skillet with drippings.

Bake at 400° for 25 minutes or until golden around edges. Crumble cornbread onto a baking sheet; reduce oven temperature to 350°, and bake, stirring occasionally, 15 minutes or until lightly toasted. Transfer cornbread to a large bowl, and stir in crumbled bacon and Spicy Pecans.

Sauté diced onion in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add diced celery, chopped bell pepper, and diced mushrooms, and cook 3 minutes; stir in thyme and sage. Stir vegetable mixture into cornbread mixture; stir in lightly beaten eggs.

Created date

October 2001