Roasted-Corn Bread Stuffing

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Ingredients

• 2 strips center-cut bacon, chopped
• 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 teaspoon 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.
3. Remove bacon from pan, reserving 1 teaspoon of drippings in pan; crumble bacon.
4. Set aside.
5. Add corn, chopped onion, and celery to pan; cook 2 minutes, stirring occasionally.
6. Stir in water, and bring to a boil.
7. Cover, reduce heat, and simmer 5 minutes.
8. Crumble 2 Corn Bread Muffins into a large bowl.
9. Place white bread in a food processor; pulse until coarse crumbs form.
10. Stir into crumbled Corn Bread Muffins.
11. Add corn mixture, sage, thyme, pepper, salt, and bacon; stir to combine.
12. Add broth; stir gently to coat.
13. Place mixture in a (1-quart) baking dish coated with cooking spray.
14. Bake at 350° for 30 minutes.

Yield: 4 servings (serving size: 2/3 cup)