ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Corn Bread, Cherry, and Bacon Stuffing

Becky Luigart-Stayner
Yield 12 servings (serving size: 3/4 cup)
You can make the corn bread croutons a day ahead (place them in an air-tight container) or up to a week in advance (keep them in the freezer).

Ingredients

  • 2/3 cup fat-free milk
  • 2 large eggs
  • 2 (8 1/2-ounce) packages corn muffin mix
  • Cooking spray
  • 6 bacon slices
  • 2 cups chopped onion
  • 2 cups diced carrot
  • 2 cups diced celery
  • 1/2 cup dried tart cherries
  • 1 (16-ounce) can fat-free, less-sodium chicken broth
  • 1 cup chopped fresh parsley
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 248
  • caloriesfromfat 28 %
  • fat 7.6 g
  • satfat 2 g
  • monofat 3 g
  • polyfat 2.1 g
  • protein 5.7 g
  • carbohydrate 39 g
  • fiber 2.9 g
  • cholesterol 41 mg
  • iron 2.1 mg
  • sodium 524 mg
  • calcium 113 mg

How to Make It

  1. Preheat oven to 400°.

  2. Combine milk and eggs in a bowl; stir well with a whisk. Stir in muffin mix; let stand 2 minutes. Pour corn bread mixture in a 13 x 9-inch baking dish coated with cooking spray. Bake at 400° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool and cut into 1/2-inch cubes. Place cubes on a baking sheet; bake at 400° for 10 minutes or until golden brown.

  3. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add onion, carrot, and celery to pan; sauté 5 minutes over medium-high heat. Stir in cherries and broth; cook 5 minutes.

  4. Combine corn bread cubes, bacon, onion mixture, parsley, thyme, salt, and pepper in a large bowl; stirring until well-blended. Spoon corn bread mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake at 400° for 20 minutes or until thoroughly heated, stirring after 10 minutes.