Corn-pancetta pan stuffing

Let's face it, stuffing is worthy of a dish of it's own. This corn-pancetta pan stuffing will perfectly complement your main meal.



1.Preheat oven to 200°C/400°F. Cut kernels from 2 medium cobs corn. Toss corn with 350g (11oz) 1 day-old ciabatta bread, torn into chunks, 250g (8oz) chopped pancetta, 60g (2oz) melted butter, 6 green onions (scallions), cut into lengths, 2 cloves thinly sliced garlic and 2 seeded and thinly sliced fresh long red chillies in a shallow roasting pan. Combine ½ cup buttermilk with 1 lightly beaten egg; drizzle over mixture in pan, toss to combine. Roast for 40 minutes or until browned.

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