Cornbread Dressing with Bacon

Prep Time:
25 min
Cook Time:
1 hr
Total Time:
1 hr 25 min
10 servings


  • Crisco® Original 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


  1. HEAT oven to 350°F. Spray 13 x 9 x 2-inch or 2-quart baking dish with no-stick cooking spray; set aside.
  2. COOK bacon until crisp; drain on paper towels. Crumble bacon; set aside.
  3. RESERVE 2 tablespoons bacon drippings in skillet. Stir in onion and celery; cook and stir until onions are translucent. Remove from heat. Cool slightly.
  4. 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.
  5. 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 0g), 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.

Baking Tip

Do not beat cornbread batter until smooth. Over-mixing will result in cornbread that is peaked on top with a tough, heavy texture.

Baking Tip

For moist Southern cornbread with a golden-brown crust, use good cornmeal and create a creamy, pourable, pancake-like batter. Bake in preheated cast-iron cookware.