Cornbread with bacon


Easy, tasty and useful, goes with any dish especially during cold days.


  1. 1 (1-pound) package cornbread mix, like Marie Callender cornbread mix
    6 slices of bacon, cut into 1/2-inch pieces
    1 shallot, cut into small dice
    2 celery ribs, cut into small dice
    1 teaspoon poultry seasoning
    2 eggs, whisked
    1/2 cup vegetable or mushroom broth


  1. Cook cornbread according to package directions. Remove from pan and allow to cool.
  2. While cornbread cools, cook bacon in a 375°F oven until desired crispiness reached. Drain the bacon on a paper towel, and reserve bacon grease. Once bacon is cool to touch, crumble it into small pieces.
  3. In a sauté pan, heat pan over medium-high heat, then heat 2 tablespoons bacon grease. Cook shallots until translucent, about 2 minutes. Add celery and cook until tender, about 2 minutes. Add poultry seasoning and cook until fragrant, about 1 minute. Remove from heat, and transfer to a plate to cool.
  4. Grease a 9-inch square casserole dish with bacon grease.
  5. Once all components are cool to room temperature, crumble cornbread into a large bowl. Add bacon and vegetables, and stir. Stir in eggs. Stir in enough vegetable broth to make mixture moist but moldable.
  6. Transfer to casserole dish, and bake in a 375°F oven for 1 hour, or until casserole sets and top appears golden and crispy.
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