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  1. Cornbread Stuffing with Bacon

Cornbread Stuffing with Bacon

01:00:00 12 servings, 1/12 recipe each
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12 servings, 1/12 recipe each

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  • Heat oven to 350°F.
  • Cut stalks and fronds from top of fennel bulb; reserve a few fronds for garnish. Discard stalks and remaining fronds. Trim root end of fennel; remove and discard any tough or discoloured outer layers. Cut fennel bulb lengthwise in half; remove and discard fibrous core. Coarsely chop fennel.
  • Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Add onions and fennel to reserved drippings in skillet; cook 12 to 14 min. or until tender and golden brown, stirring frequently.
  • Add boiling water to stuffing mix in large bowl; stir just until moistened. Add onion mixture, corn and bacon; mix lightly. Spoon into 2-L casserole dish sprayed with cooking spray; cover.
  • Bake 30 min. or until heated through, uncovering after 15 min.
  • Garnish with reserved fennel fronds before serving.


Prepare using Stove Top Stuffing Mix for Chicken.


Substitute 4 chopped celery stalks for the chopped fennel.


  • 12 servings, 1/12 recipe each

Nutritional Information

Serving Size 12 servings, 1/12 recipe each
Calories 160
% Daily Value
Total fat 6g
Saturated fat 2g
Cholesterol 5mg
Sodium 380mg
Carbohydrate 23g
Dietary fibre 1g
Sugars 4g
Protein 5g
Vitamin A 6 %DV
Vitamin C 8 %DV
Calcium 0 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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