Cornbread and Bacon Stuffing | America's Test Kitchen

Ingredients

• 12 cups prepared cornbread cut into 3/4-inch cubes (crumbs included)
• 1 pound bacon, chopped
• 2 tablespoons unsalted butter
• 2 small onions, chopped fine
• 3 cups fresh or frozen corn kernels
• 3 scallions, sliced thin
• 3 cloves garlic, minced
• 1 teaspoon table salt
• 1 teaspoon ground black pepper
• 4 cups low-sodium chicken broth