Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light November 2003

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Recipe Summary test

Yield:
4 servings (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

171 calories; calories from fat 30%; fat 5.7g; saturated fat 2.5g; mono fat 2g; poly fat 0.7g; protein 5.7g; carbohydrates 25.5g; fiber 2.4g; cholesterol 28mg; iron 1.4mg; sodium 396mg; calcium 77mg.
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