Roasted-Corn Bread Stuffing

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 171
  • Calories from fat: 30%
  • Fat: 5.7g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.7g
  • Protein: 5.7g
  • Carbohydrate: 25.5g
  • Fiber: 2.4g
  • Cholesterol: 28mg
  • Iron: 1.4mg
  • Sodium: 396mg
  • Calcium: 77mg


  • 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
  • 2 Corn Bread Muffins
  • 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 350°.
  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 350° for 30 minutes.
  4. Totals include 2 Corn Bread Muffins.
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