Roasted-Corn Bread Stuffing

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
• 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

Preparation

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.