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Southern Cornbread/Pineapple Dressing Recipe

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This recipe for Southern Cornbread/Pineapple Dressing is from The Bedford Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg (15 0z) Jiffy Corn Muffin Mix
6 slices of bacon
1 cup chopped onion
1 cup chopped celery
1/4 cup parsley
2 tsp thyme
1 tsp sage
1 tsp salt
1 egg, lightly beaten
1 cube chicken bouillon, dissolved in 1 cup of water
1 can (20 oz) crushed pineapple, drained
Directions:
Directions:
Prepare corn muffin mix according to package directions. (This may be made 1-2 days before)Fry bacon, crumble and set aside. Saute onions and celery in bacon drippings until soft. Remove from heat. Add parsley and seasonings. Crumble cornbread in a large bowl. Add pineapple, bacon, vegetable mixture and egg. Pour cornbread mixture in a baking pan. Pour water with dissolved bouillon over cornbread mixture and bake uncovered for 30-45 minutes at 350º.
Personal Notes:
Personal Notes:
This is Great with Bar-b-qued ribs!

 

 

 

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