“This comes from a cookbook called "Pennsylvania Dutch Cookbook" by Betty Groff.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Fry the bacon in a large, heavy skillet until crisp. Remove bacon, drain on paper towels, and crumble. Drain all but 2 tablespoons of the bacon grease.
  2. Saute the onion, celery and parsley in the fat over medium heat until the onion is clear, about 5 minutes. Add the broth, cornbread cubes, and crumbled bacon, mix throughly.
  3. Pour into a buttered baking pan and bake in a preheated 350 F oven for 35 minutes or until it pulls away from the sides of the baking pan.

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