Roasted-Corn Bread Stuffing Recipe

Name: Roasted-Corn Bread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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

1
Preheat oven to 350u00b0.
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 350u00b0 for 30 minutes.
4
Totals include 2 Corn Bread Muffins.

143

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Roasted-Corn Bread Stuffing falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Roasted-Corn Bread Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions