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.

No additional tips available.

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

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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.

Roasted-Corn Bread Stuffing

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