Cornbread Dressing with Bacon - White Lily®
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Cornbread Dressing with Bacon


10 Servings

Prep Time

25 min

Cook Time

60 min

Total Time

85 min

recipe image


No-Stick Cooking Spray

4 slices bacon

1 cup diced onion

1 cup diced celery

2 cups White Lily® Enriched Self-Rising White Cornmeal Mix

2 (8 1/2 oz.) cans cream-style corn

1 cup sour cream

1/2 cup butter, cut into small pieces

3 large eggs, lightly beaten

2 tablespoons minced fresh parsley

1 tablespoon poultry seasoning or dried sage leaves

1/2 teaspoon coarsely ground black pepper


Heat oven to 350°F. Spray 13 x 9 x 2-inch or 2-quart baking dish with no-stick cooking spray; set aside.

Cook bacon until crisp; drain on paper towels. Crumble bacon; set aside.

Reserve 2 tablespoons bacon drippings in skillet. Stir in onion and celery; cook and stir until onions are translucent. Remove from heat. Cool slightly.

Combine cornmeal mix, cream-style corn, sour cream, butter, eggs, parsley, poultry seasoning and pepper until well combined. Stir in onion, celery and crumbled bacon. Pour into prepared dish.

Bake 45 minutes for 13 x 9 x 2-inch pan or about 60 minutes for 2-quart baking dish, or until knife inserted near center comes out clean. Let stand 5 minutes before serving.


Serving Size (1/10 of recipe), Calories 320 (Calories from Fat 150), Total Fat 17g (Saturated Fat 9g, Trans Fat g), Cholesterol 100mg, Sodium 800mg, Total Carbohydrate 36g (Dietary Fiber 3g, Sugars 3g), Protein 7g; Percent Daily Value*: Vitamin A 15%, Vitamin C 8%, Calcium 4%, Iron 10%. *Percent Daily Values are based on a 2,000 calorie diet.

*Percent Daily Values are based on a 2,000 calorie diet.

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