Corn and Cornbread Stuffing

• 2 tbsp. unsalted butter
• 2 lg. yellow onions, diced
• Salt and pepper, to taste
• 4 cloves garlic, sliced
• 6 slices smoked bacon, cut in 1/4-inch strips
• 2 cups kernel corn
• 1 tbsp. fresh sage
• 1 tbsp. fresh thyme
• 1 dash cayenne pepper
• 4 cups day-old cornbread
• 1-1/2 cup unsalted chicken Stock

1. Preheat oven to 375F.
2. In a 10-inch skillet, melt butter over medium heat.
3. Add onion and salt; cook 2 minutes.
4. Transfer to large bowl.
5. Add corn, celery, sage, thyme, cayenne, salt and pepper.
6. Gently stir in the cornbread.
7. Slowly add chicken stock and mix again.
8. Adjust seasoning.
9. Spoon stuffing into a greased 3-quart baking dish.
10. Cover with foil and bake for 30 minutes.
11. Uncover and bake 15-20 minutes more until crisp and browned on top.

unsalted butter, yellow onions, salt, garlic, bacon, kernel corn, fresh sage, thyme, cayenne pepper, cornbread, chicken

Taken from www.foodgeeks.com/recipes/4745 (may not work)