Roasted-Corn Bread Stuffing



4 servings (serving size: 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 171
Caloriesfromfat 30 %
Fat 5.7 g
Satfat 2.5 g
Monofat 2 g
Polyfat 0.7 g
Protein 5.7 g
Carbohydrate 25.5 g
Fiber 2.4 g
Cholesterol 28 mg
Iron 1.4 mg
Sodium 396 mg
Calcium 77 mg


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


Preheat oven to 350°.

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.

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.

Totals include 2 Corn Bread Muffins.

Maureen Callahan,

Cooking Light

November 2003
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