Corn Bread Stuffing

Step 1

Prepare the candied bacon. Preheat oven to 350°F. Place an oven-proof rack on top of an aluminum foil-lined sheet pan. In a small bowl, combine brown sugar and black pepper. Sprinkle sugar mixture over both sides of the bacon and rub mixture on bacon slices. Arrange the bacon on the rack ensuring the bacon is not overlapping. Bake for 12-15 minutes or until the bacon is crisp. Remove from oven and cool to room temperature. Chop into small pieces.

Step 2

In a medium skillet, melt the butter. Add the onions and celery and sauté until translucent. Add thyme, parsley, salt, and pepper. Sautee for 2 more minutes. Remove from heat and set aside. 

Step 3

In a large bowl, combine the egg, broth, cream, and milk. Add the onion-herb mixture and mix until well combined. 

Step 4

Add the cornbread and bacon pieces into a 9x13-inch baking dish. Pour the broth mixture over the cornbread pieces. Allow the cornbread to soak some of the liquid mixture, about 5 minutes. Cover with foil and bake for 30 minutes. Remove foil and bake for 15 more minutes or until golden brown. Serve warm.