Stuffing is popular with everyone in our house, sweetcorn not so much. So, I figured that making two stuffings for Sunday dinner was the only way to go, as I wanted to try using sweetcorn in stuffing, just to see…
This is what I used, and I would love to have added some celery but I couldn’t as it just isn’t available.
I loved it and will make it again for sure.
- 8 Cups of Dry Bread, diced
- 2 Cups Boiling Water
- ¾ to 1 Cup of Butter
- 2/3 Cup Onion, diced
- 1 teaspoon Dry Sage
- 2 1/4 teaspoon Salt
- ¾ teaspoon Black Pepper
- 2 teaspoons onion and garlic seasoning
- 36oz of Whole Kernel Corn
In a skillet melt the butter and sauté the onions.
Add the other ingredients to the bowl and mix together.
Place in a baking dish and cook in a 325 degree oven for approximately 45 minutes. Be sure to check after 35 minutes to make sure it does not burn. If desired or needed add a little extra liquid for softer stuffing.