Bacon & pecan stuffing cornbread
⏲Total cooking time: 40 mins
🍽Serves: 8 persons
this recipe is only for non-muslims
ingredients
method
Step: 1 Start the oven at 200C/180C fan/gas 6. Grease a 20x30cm roasting tin with melted butter. Merge the polenta, flour, baking powder, sugar, and 2 tbs salt in a huge mixing bowl. Mix the liquefied butter, buttermilk, and eggs in a jug.
Step: 2 Then make a well in the center of the dry ingredients and pour in the buttermilk concoction. Beat till it becomes smooth.
Step: 3 Fry the bacon in a big frying pan until it begins to crunchy, next add the onions and celery and cook for 5 mins. Add the rest of the filling ingredients and the cornbread combine, season well, and associate together.
Step: 4 Drag all into the assembled tin and bake for 1 hr or until cooked through. Slice into squares to dish out.
