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).

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

JTUCKRN's Review

JTUCKRN
November 27, 2011
I made this and it was a huge hit at Thanksgiving. Even the guests who don't typically like stuffing tried it (interested by the bacon and dried fruit), loved it, and asked for the recipe. I substituted dried cranberries for the cherries (still used half a cup)....they were much cheaper than the dried cherries and still seemed festive for Thanksgiving. Otherwise, I followed the recipe exactly (though I may have reserved a bit more than a tsp of the bacon drippings) and it was absolutely delicious...the only downside was it was the only thing we did not have any leftovers of!!!

Beckie's Review

Beckie
November 28, 2008
This was a definite hit at our Thanksgiving dinner! I used half of the celery called for and it didn't seem to make a difference. I also shredded rather than diced the carrots so the little kids wouldn't notice the "healthy" food as much, and used a bit more cherries. The cherries added a lot of flavor and interest--and not one turned-up nose from the kids!