Bacon & pecan stuffing cornbread

Contains pork – recipe is for non-Muslims only

Try our festive take on American cornbread, with bacon, pecans, apricots and cranberries to pack in the flavour. A great Christmas side dish

  • Prep:25 mins
    Cook:15 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 435
  • fat 19g
  • saturates 7g
  • carbs 48g
  • sugars 11g
  • fibre 4g
  • protein 16g
  • salt 1.9g


  • 75g butter, melted, plus extra for the tin
  • 250g fine polenta
  • 150g plain flour
  • 1½ tsp baking powder
  • 1 tbsp sugar
  • 500ml buttermilk (or 500ml semi-skimmed milk with a squeeze of lemon juice)
  • 2 eggs, beaten
  • 25g bacon lardons
  • 1 onion, chopped
  • 2 celery sticks, chopped
  • 1 garlic clove, crushed
  • 75g dried apricots, halved
  • 50g pecans, chopped
  • ½ tsp ground nutmeg
  • 250g pork mince
  • 1 ½ tbsp thyme leaves, chopped
  • 25g dried cranberries


  1. Heat oven to 200C/180C fan/gas 6. Brush a 20 x 30cm roasting tin with melted butter. Combine the polenta, flour, baking powder, sugar and 2 tsp salt in a large mixing bowl. Mix the melted butter, buttermilk and eggs in a jug, then make a well in the centre of the dry ingredients and pour in the buttermilk mixture. Stir well until smooth.

  2. Fry the bacon in a large frying pan until it starts to crisp, then add the onion and celery and cook for 5 mins. Add the rest of the stuffing ingredients and the cornbread mix, season well and stir together.

  3. Scrape it all into the prepared tin and bake for 1 hr or until cooked through. Cut into squares to serve.

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