Bacon Cornbread Stuffing

Ingredients:

Bread filling

• 2 servings herb cornbread, recipe below
• 6 slices bacon, chopped
• 110 g butter
• 1 large onion, diced
• 5 stalks celery, diced
• 1 large red bell pepper, diced
• 1 jalapeño, seeded and finely diced
• 2 cloves garlic, crushed
• 6 cups lightly salted chicken broth + more as needed
• Half a bunch of parsley, finely chopped
• 2 tsp chopped fresh rosemary

Herbed Cornbread

• 1 cup yellow cornmeal
• 0.5 cups premium flour
• 1 tbsp baking powder
• 1 teaspoon coarse salt
• 0.5 tsp dried basil
• 0.5 tsp dried sage
• 0.5 tsp dried thyme
• 1 cup of sour milk or kefir
• 0.5 cups whole milk
• 1 large egg
• 0.5 tsp of soda
• 3 tablespoons salted butter
• 3 tbsp. confectionery fat

Preparation:

1. Cut the cornbread into 1-inch cubes (about 12 cups), place on a baking sheet, and let dry for several hours or overnight.
2. Preheat oven to 190°C.
3. Add the bacon to the skillet and cook until almost crisp, about 7 minutes. Transfer to a plate and discard any excess fat.
4. Melt the butter in a skillet, add the onion, celery, and bell pepper, and cook, stirring, for 4-5 minutes, until the vegetables are softened. Add the jalapeño and garlic and cook for another 2 minutes. Pour in the chicken broth. Add the parsley and rosemary, season with salt and pepper, and cook for a couple of minutes, then turn off the heat.
5. Transfer the cornbread to a bowl and spoon in a little of the broth mixture. Continue adding broth, stirring, until the bread is completely moistened. Season with salt and pepper, add the bacon, and stir again. If you prefer a more moist bread filling, add a little more broth.
6. Place the filling in a 3-quart (3-liter) dish and bake, uncovered, for 20-25 minutes. Serve hot.
7. Preheat oven to 230°C.

8. Herbed Cornbread

   
   In a large bowl, combine the cornmeal with the flour, baking powder, salt, basil, sage, and thyme. Whisk until evenly distributed.
   
   Pour the sour milk into a measuring cup, add the whole milk and egg, and stir with a fork. Add the baking soda and stir. Pour the milk mixture into the flour mixture and stir with a fork. Do not overmix the dough.
9. In a small bowl, combine 2 tablespoons of butter and 2 tablespoons of shortening and melt in the microwave. Gradually add to the batter, stirring constantly until fully incorporated.
   
   In a 25cm cast iron skillet, melt the remaining butter and shortening over high heat.
10. Pour the batter into the hot pan, smooth the surface, and cook over high heat for 1 minute. Then immediately place the pan in the oven and bake the bread until golden brown, 20-25 minutes. The edges of the cornbread should be crispy.