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Corn Bread and Bacon Dressing

  • Ingredients

    • Corn Bread (either your scratch recipe or a box mix)
    • 6 slices bread
    • 6 slices bacon
    • 1 cup chopped celery with leaves
    • 1 cup chopped onion
    • 2 beaten eggs
    • 2 tablespoons snipped parsley
    • 1 teaspoon poultry seasoning
    • 1/4 teaspoon salt
    • 1 cup chicken broth
  • Directions

    1. Prepare corn bread; cool.
    2. Coarsely crumble enough corn bread to make 3 cups.
    3. Toast bread slices; cut into cubes. Set aside.
    4. In a skillet cook bacon till crisp; crumble and set aside.
    5. Cook celery and onion in the bacon drippings till tender, but not browned.
    6. In a mixing bowl combine eggs, crumbled bacon, cooked celery and onion, snipped parsley, poultry seasoning, and salt. Add crumbled corn bread and toasted bread cubes; toss lightly till well mixed. Add enough of the chicken broth to moisten; toss gently to mix.
    7. Bake, uncovered, in an ungreased 1 1/2 –quart casserole at 350 degrees F for about 30 minutes, or until golden brown.
  • Note: Cornbread dressing can be partially prepared a day ahead, as long as you refrigerate the ingredients separately -- breadcrumbs and crumbled cornbread in one container; sautéed onions and celery in another; and crisp crumbled bacon in yet another. Combine all ingredients with eggs, seasonings and broth the next day. Bake and serve immediately.

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