Thursday, November 29, 2012

Quick Corn Bread Stuffing

I've never been a fan of stuffing.  But this recipe, I love, and it's super easy to make!  It's a good addition to a holiday meal menu, as you can make your corn bread the day before and throw the rest together in minutes the day of.
It's also a dish many people have never eaten before (at least where I'm from) and it's always fun to do something new for a holiday meal.  This one will please the crowd that demands tradition but excite those that like to try new foods.

In my stuffing, I use apple, onion, garlic, bacon and fresh sage.  I prefer mine without celery.  But you could add that, along with a bit of grated carrot if you like.  You could consider adding a can of sweet corn to your corn bread batter.  A pinch of rosemary and thyme would also be really nice in this dish, I'm sure!  It's a fun recipe to play with!

Corn Bread Stuffing
I do believe I learned a version of this recipe on Rachel Ray's 30 Minute Meals many years ago.  Can't say for certain, though.  Serves about 8. 

2 boxes Jiffy brand corn bread mix, prepared as directed and baked in a greased 10 inch skillet or similar sized baking dish
2 to 3 apples; with peel, diced or chopped
1 large onion, diced
3 cloves garlic, minced
3 slices thick cut bacon, chopped 
3 large fresh sage leaves, slivered
2/3 cup chicken stock
Salt and black pepper

In a skillet over medium heat, soften apples and onion with a pinch of salt.  When tender but not browned, stir in your garlic, then push it all to the edges of your skillet.  To the center of your skillet, add your bacon and cook until it's becoming crisp on the edges, stirring often.  Toss your sage over the bacon and stir together so the sage fries in the bacon grease.  After a minute, when the sage and bacon are fried together, stir everything in the pan together and cook for a couple minutes until it's all fragrant, tender and browned. Remove from heat. 

Crumble the baked corn bread into a large bowl using your hands, leaving some bite sized chunks of whole bread.  

Pour chicken stock into the skillet of bacon and apples and stir.  Add this to the corn bread and fold together.  Taste and add salt and pepper as needed.  If it's feeling too dry in the mouth, splash some additional chicken stock in there until it's properly moist to your liking.  Cover with foil and place in a warm oven until ready to serve.  Serve warm or at room temperature.

Enjoy!  Happy Holidays!


  1. Lovely stuffing! Have you tried this stuffed in pork chop?

    1. I have! Now I remember- that is exactly how Rachel Ray prepared it on her show. That solves the mystery of where I learned of this recipe!


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