Bruce Barone

A recipe from one of my mother’s cookbooks, “Harvest of American Cooking,” by Mary Margaret McBride (G.P. Putnam’s Sons, 1956).

Mary Margaret McBride writes: “I would rather show my appreciation of American food by eating it than by writing about it. But because I have a weakness for trying everything once, I finally did begin the well-nigh impossible task of writing the history of America in its foods.”

Corn Bread Stuffing

Ingredients

6 slices bacon, diced
1 cup chopped onions
1 cup chopped celery
1 cup fine dry bread crumbs
4 cups cooked corn
1/2 teaspoon poultry seasoning
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup milk

Directions

Cook bacon until crisp; remove bacon and dry on absorbent paper. Cook onions and celery in bacon drippings until tender. Add remaining ingredients and bacon; mix lightly. (I then put it in a greased baking dish and baked for about 30 minutes.).

I served it with roast chicken, cranberry relish , and Brussels Sprouts (via Molly Hazen.) Susan, her mom and I ate all the stuffing.