Bacon & pecan stuffing cornbread
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
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Showing items 1 to 3 of 6
- 75g buttermelted, plus extra for the tin
- 250g fine polenta
- 150g plain flour
- 1½ tsp baking powder
- 1 tbsp sugar
- 500ml buttermilk(or 500ml semi-skimmed milk with a squeeze of lemon juice)
- 2 eggsbeaten
- 25g bacon lardons
- 1 onionchopped
- 2 celery stickschopped
- 1 garlic clovecrushed
- 75g dried apricotshalved
- 50g pecanschopped
- ½ tsp ground nutmeg
- 250g pork mince
- 1 ½ tbsp thyme leaveschopped
- 25g dried cranberries
Nutrition: Per serving
- kcal435
- fat19g
- saturates7g
- carbs48g
- sugars11g
- fibre4g
- protein16g
- salt1.9g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Brush a 20 x 30cm roasting tin with melted butter. Combine the polenta, flour, baking powder, sugar and 2 tsp salt in a large mixing bowl. Mix the melted butter, buttermilk and eggs in a jug, then make a well in the centre of the dry ingredients and pour in the buttermilk mixture. Stir well until smooth.
step 2
Fry the bacon in a large frying pan until it starts to crisp, then add the onion and celery and cook for 5 mins. Add the rest of the stuffing ingredients and the cornbread mix, season well and stir together.
step 3
Scrape it all into the prepared tin and bake for 1 hr or until cooked through. Cut into squares to serve.
