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Ingredients

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Directions

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  • Heat oven to 400 degrees F. Coat two 8 x 8 x 2-inch baking dishes and one 9 x 13 x 2-inch dish with nonstick cooking spray; set aside.

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  • Stir together corn muffin mix with eggs and milk. Divide batter between square baking dishes and bake at 400 degrees F. for about 15 minutes or until lightly browned; cool completely on wire racks. Cut corn bread into 1/2-inch cubes and spread onto a rimmed baking sheet.

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  • Bake at 400° for 15 minutes or until slightly crisp. Remove from oven and let cool. Leave oven on 400°.

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  • Meanwhile, cook bacon in a large nonstick saucepan over medium-high heat for 10 minutes, then transfer to a paper-towel-lined plate.

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  • Pour out all but 1 tablespoon of the bacon fat and place saucepan over medium-high heat. Add corn and onion and cook 5 minutes. Add garlic, carrots, celery, sage, salt, pepper and cayenne to saucepan; cook, stirring frequently, for 7 minutes or until vegetables are softened.

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  • Add the broth and bacon to saucepan and stir to combine. Add corn bread and stir gently until liquid is absorbed.

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  • Pour contents of pan into prepared 13 x 9-inch baking dish and bake at 400 degrees F. for about 30 minutes or until top is golden brown. Makes 8 servings.

Nutrition Facts

378 calories; 13 g total fat; 0 g saturated fat; 73 mg cholesterol; 1188 mg sodium. 53 g carbohydrates; 2 g fiber; 11 g protein;

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