- 8
Ingredients
- 2 boxes (8.5 oz each) corn muffin mix
- 2 eggs
- 2/3 cup milk
- 8 oz bacon, chopped
- 1 1/2 cups frozen corn kernels, thawed
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 medium size carrots, diced (about 1/2 c)
- 1 rib celery, diced
- 1 1/2 teaspoon chopped fresh sage
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Pinch Cayenne
- 3 cups low-sodium chicken broth
Preparation
Step 1
Heat oven to 400 degrees. Coat 2 8 x 8 x 2 and one 9 x 13 x 2 baking dish with nonstick cooking spray.
Stir together corn muffin mix with eggs and milk. Pour batter into 8 x8 baking dishes (evenly dividing) and bake for 15 minutes or until lightly browned. Coll completely on wire racks.
Cut cooled cornbread into 1/2 inch cubes and spread onto rimmed baking sheet. Bake 15 minutes or until slightly crisp. Remove from oven and let cool.
Meanwhile, cook bacon in large saucepan over medium-high heat then transfer to paper-towel lined plate.
Pour out all but 1 tablespoon of bacon fat and place saucepan over medium-high heat. Add corn and onions, cook 5 minutes. Add garlic, carrots, celery, sage, salt, pepper, cayenne to skillet and cook, stirring frequently, for 7 mins or until vegetables are softened. Add broth and bacon to saucepan, stir to combine. Add cornbread and stir until liquid is absorbed.
Pour saucepan contents into 9 x 13 pan and bake for 30 mins or until top is golden brown.
Per serving: 378 calories, 13g fat, 11g protein, 53g carbs, 2g fiber