Friday, November 2, 2018

Classic Corn Bread Stuffing with Bacon (1951)

  • 1/2 cup diced bacon
  • 1/4 cup butter
  • 1/2 cup minced onion
  • 1 cup diced celery
  • 1 tspn salt
  • 1/4 tspn pepper
  • 1 tspn poultry seasoning
  • 2 cups corn bread, cubed or crumbled
  • 1 cup white bread cubes, thoroughly dried
Heat bacon and butter in heavy skillet over low heat until butter melts. Add onion and celery. Simmer until bacon is lightly browned. Add seasonings.

Combine with corn bread and white bread cubes in bowl. Mix thoroughly. Makes enough stuffing for a 5 to 6-pound roasting chicken.

1. Reduce onion to 1/3 cup and celery to 1/2 cup, and add 3/4 cup finely chopped pecans or blanched almonds.

2. Omit celery and add 1 cup peeled and chopped boiled chestnuts.

3.Omit celery and add 3/ cup raisins and 1/2 cup finely chopped walnuts.

More "Lost" Corn Bread Recipes
Classic Skillet Custard Corn Bread (1963)
Buttermilk Corn Bread (1876)

(Origin - "The Book of Good Neighbor Recipes" by Maxine Erickson, Homemaker, and Joan M. Rock, Home Economist,1952.)

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