|Prep Time||10 minutes|
|Cook Time||90 minutes|
- 1 1/4 cups yellow corn meal
- 1 cup flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1/2 teaspoon salt
- 1 1/4 cup buttermilk
- 1/4 cup butter melted
- 1 egg lightly beaten
- 1/2 pound bacon
- 1/2 pound italian sausage
- 2 onions medium
- 1 1/2 tablespoon sage
- 6 stalks celery chopped into 1/4 inch pieces
- 2 eggs lightly beaten
- 1 1/2 cups chicken stock
Make the Corn Bread
- Preheating an oven to 400 F with a 10 inch cast iron skillet in the oven as it heats.
- Mix up the dry ingredients including corn meal, flour, sugar, baking powder, and salt.
- In a separate bowl whisk the milk, butter, and egg.
- Stir wet and dry together until just combined and still a bit lumpy. Let set for 10 minutes as oven and skillet heat up.
- Carefully remove blazing hot skillet and pour batter into skillet. Return to oven for 20-25 minutes until the cornbread is nicely browned.
- Move cornbread to a cutting board. I set the board on the skillet and turn both over. Then cut cornbread into 1 inch pieces.
- Dry the cornbread by spreading the pieces on baking sheet in a 200 F oven for 20 minutes.
Cook Some Bacon
- Cook and drain bacon. The simplest way we have found is to arrange bacon on a baking sheet and cook in a 350 F oven for 15 minutes.
- Cut the bacon into 1/2 inch pieces.
Assemble the Stuffing
- Preheat oven to 350 F.
- Cook sausage with 2 T butter until sausage is browned, about 15 minutes. Remove sausage using a slotted spoon.
- Add onion, sage and celery and cook an additional 15 minutes. Celery should still have some crunch.
- In a large bowl, combine bacon, sausage, onions, and celery. Add torn pieces of corn bread, about 1 inch each. Toss with eggs. Pour into a 13×9 baking dish. Pour chicken stock over the mixture. The dish can be refrigerated at this point if you are making it for a big dinner like Thanksgiving.
- Bake uncovered for 30 minutes.
Share this Recipe