Roasted-Corn Bread Stuffing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 strips center-cut bacon, chopped (such as oscar mayer) |
1/2 cup fresh corn kernels (1 ear yellow corn) |
1/4 cup chopped onion |
1/4 cup chopped celery |
1/3 cup water |
2 corn bread muffins |
1 (1 1/2-ounce) slice hearty white bread |
2 teaspoons chopped fresh sage |
2 teaspoons chopped fresh thyme |
1/4 teaspoon black pepper |
1/8 teaspoon salt |
1/4 cup fat-free, less-sodium chicken broth |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. Cook bacon in a large saucepan over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon of drippings in pan; crumble bacon. Set aside. Add corn, chopped onion, and celery; cook 2 minutes, stirring occasionally. Stir in water, and bring to a boil. Cover, reduce heat, and simmer 5 minutes.
3. Crumble 2 Corn Bread Muffins into a large bowl. Place white bread in a food processor, and pulse until coarse crumbs form. Stir into the crumbled Corn Bread Muffins. Add corn mixture, sage, thyme, black pepper, salt, and bacon; stir to combine. Add broth; stir gently to coat. Place mixture in a (1-quart) baking dish coated with cooking spray. Bake at 350° for 30 minutes.
4. Totals include 2 Corn Bread Muffins.
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