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Recipe : Entry # 4906
Vriginia Riley
Recipe Title
Corn'N Bacon Dressing
Recipe Theme
Side Dishes
Joe Wheeler EMC
1 pan cornbread, cooked and crumbled
6 cups soft bread crumbs, cut into half- inch cubes
1 can (16-ounce) whole kernel corn, drained
1 teaspoon crushed thyme leaves
2 teaspoons sage
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups boiling water
1 chicken bouillon cube
6 slices bacon, cooked and cut into 3/4-inch pieces
1/4 cup melted butter or margarine
2 cups sliced celery
1 cup sliced green onions
3 eggs beaten
Combine cornbread, bread cubes, corn, sage, thyme, salt and pepper in large bowl; mix well. Dissolve bouillon in boiling water. Cook bacon in frying pan until crisp and remove to paper towels. cook celery and onion in bacon drippings for 2 to 3 minutes. Add vegetables and bouillon to cornbread mixture and toss lightly. Add eggs, butter and bacon; toss lightly to combine. Pour ingredients into a 3-quart casserole; cover tightly and bake in slow (325 degree) oven for one hour. yields 2 1/3 quarts.