CORNBREAD STUFFING WITH BACON

Cornbread Stuffing with Bacon image

Make our delicious rendition of Cornbread Stuffing with Bacon and prepare to make your Thanksgiving guests smile. The only thing tastier than regular cornbread stuffing is Cornbread Stuffing with Bacon.

Provided by My Food and Family

Categories Festive 2018

Time 1h

Yield 12 servings

Number Of Ingredients 6

Ingredients

1 small fennel bulb
6 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces
1 large onion, cut lengthwise into quarters, then sliced crosswise
2 pkg. (6 oz. each) STOVE TOP Cornbread Stuffing Mix
3 cups boiling water
2 cups frozen corn

Steps:

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 discolored 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-qt. casserole sprayed with cooking spray; cover.
Bake 30 min. or until heated through, uncovering after 15 min.
Garnish with reserved fennel fronds before serving.

Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 4 g, TransFat 1.5 g, Cholesterol 15 mg, Sodium 670 mg, Carbohydrate 30 g, Fiber 3 g, Sugar 5 g, Protein 8 g