Crispy bacon and cubes of golden brown cornbread turn the top of this simple dressing into a crunchy holiday dream.
Bacon Cornbread Dressing
Makes 6 to 8 servings
- 8 slices thick-cut bacon, chopped
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 10 cups (1½-inch) cubed cornbread
- 1½ cups low-sodium chicken broth
- 1 cup shredded fontina cheese, divided
- 1 large egg, beaten
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Garnish: chopped fresh rosemary, chopped fresh thyme
- Preheat oven to 350°. Spray a 13×9-inch baking dish with cooking spray.
- In a large saucepan, cook bacon over medium heat until crisp, about 8 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in pan.
- Add onion to pan; cook until tender, about 5 minutes. Add garlic, rosemary, and thyme; cook until fragrant, about 1 minute.
- In a large bowl, stir together bacon, onion mixture, cornbread, broth, ½ cup cheese, egg, salt, and pepper. Spoon into prepared dish. Sprinkle with remaining ½ cup cheese; cover with foil.
- Bake for 15 minutes. Uncover and bake until golden brown, about 20 minutes more. Garnish with rosemary and thyme, if desired.