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Ingredients

• Cornbread:
• 2 cups cornmeal
• 1/2 teaspoon table salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 cups buttermilk
• 3 large eggs beaten
• 1/4 cup unsalted butter
• Stuffing:
• 1/4 cup unsalted butter; more melted butter for moistening if desired
• 5 slices country-style bacon cut into 1 1/2 inch pieces
• 1 1/2 cups chopped onion
• 1 1/2 cups chopped celery including inner leaves
• 2 large shallots finely chopped
• 2 teaspoons dried thyme
• 1 tablespoon dried sage
• 1 1/2 pounds (3 cups) pecans lightly toasted on a baking sheetin a 350 degree F oven
• Table salt and freshly ground black pepper
• 1/2 cup low-salt chicken broth; more to taste
• 3 large eggs beaten

Description

Cornbread Pecan Stuffing - The Huffington Post

Kitchen Daily