Corn and Bacon Stuffing

Preparation info

  • Difficulty


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 2 oz (50 g) butter
  • 6 oz (175 g) streaky bacon rashers, rinded and chopped
  • 1 onion, chopped
  • 1 small tin sweetcorn kernels, drained
  • ½ green pepper, de-seeded and chopped
  • 12 oz (350 g) fresh white breadcrumbs
  • 2 tablespoons chopped parsley
  • Salt and pepper
  • 1 egg, beaten


Heat the butter and sauté the bacon and onion together for a few minutes. Add the sweetcorn and green pepper and cook for a few more minutes. Remove from the heat. Stir in the breadcrumbs, parsley and seasoning and mix well. Add enough beaten egg to bind the mixture.