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Corn Bread Stuffing

Dear SOS: In November 1998 you printed a letter requesting the turkey and cornbread dressing served at the Windows on the World Restaurant at the World Trade Center in New York. I've used these recipes, and family and friends have ... Read more

Total time: 1 hour plus 3 hours soaking | Serves 6 to 8
  • 3 cups crumbled homemade or store-bought corn bread
  • 1 cup cubed sourdough bread
  • 1/2 cup buttermilk
  • 1/4 cup molasses
  • 1 cup chicken stock
  • 3 eggs, beaten
  • 1/2 pound smoked slab bacon, cut in 1/2-inch cubes
  • 1 cup chopped green onions
  • 2 jalapenos, seeded and finely chopped
  • 3 tablespoons ancho chile powder
  • 1/2 cup chopped pecans
  • Salt
  • Freshly ground pepper

Step 1Combine the corn bread, sourdough bread, buttermilk, molasses, chicken stock and beaten eggs in a bowl and soak 3 to 8 hours in the refrigerator.

Step 2Heat the oven to 350 degrees.

Step 3Cook the bacon in a skillet over medium heat until the bacon is browned. Pour off and reserve the rendered fat.

Step 4Add the green onions and jalapenos to the bacon and cook 5 minutes. Remove from the heat and cool.

Step 5Add the soaked bread along with the chile powder and chopped pecans to the green onion-jalapeno mixture. Season with salt and pepper to taste. Spoon into a casserole dish and drizzle the top with several tablespoons of reserved bacon drippings.

Step 6Bake the stuffing until the top is browned and crisp, 30 to 35 minutes. Remove from the oven and cool 15 minutes before serving.

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