Post and Courier
November 26, 2014

Video recipe of the week: Cornbread Stuffing Bacon Bombs

Posted: 10/09/2013 10:46 a.m.
Updated: 10/09/2013 10:47 a.m.


Cornbread Stuffing Bacon Bombs

Cornbread Stuffing Bacon Bombs are perfect for tailgating or watching the game during football season, and also make great appetizers for the holidays.

For the bread mixture:

1½ cups chopped yellow onion

1 red pepper, diced

2 ribs celery, diced

2 cups corn kernels

2 tablespoons minced garlic

4 tablespoons butter

8 cups crumbled cornbread (recipe follows)

1 sleeve saltine crackers

1 cup heavy cream

3 cups chicken stock

2 tablespoons parsley

Salt and pepper to taste



For the bacon bombs:

Bacon slices as needed, cut in half

Maple syrup

Directions

Preheat the oven to 375 degrees. Saute the onions, pepper, celery, corn and garlic in the butter. Combine with the rest of the ingredients in a large mixing bowl. Place in a casserole dish and bake covered for 30 minutes, then uncovered for another 15 minutes.

To make the Bacon Bombs, take 2 half slices of bacon and make a cross with them. Using a 1-ounce scoop, put cornbread stuffing in the middle of the cross. Fold the edges up over the stuffing and dab the top of the bombs with some maple syrup on the top to hold the edges together. Bake in a 400-degree preheated oven for 15-18 minutes.

Cornbread

Ingredients

Softened butter, for pan

1 cup yellow cornmeal

1 cup all-purpose flour

1 tablespoon salt

2 teaspoons baking powder

2 teaspoons sugar

2 eggs

1/2 stick unsalted butter, melted

2 cups buttermilk

Directions

Preheat oven to 400 degrees.

Grease a 9-inch cast-iron skillet, or 8-inch square baking pan with softened butter. Whisk dry ingredients together in a large bowl; set aside. Whisk wet ingredients together in another large bowl. Pour wet ingredients into dry ingredients until combined. Pour batter into pan and bake about 1 hour.



Stephen Harman is the in-house chef at the The Coastal Cupboard in Mount Pleasant. A graduate of the College of Charleston, he has been sous chef at The Mustard Seed locally and at J. Alexander’s in Chicago. He was executive chef at Huck’s Lowcountry Table on the Isle of Palms.