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| 2/3 cup fat-free milk |
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2 cups diced celery |
| 2 large eggs |
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½ cup dried tart cherries |
| 2 (8½-ounce) packages |
1 (15.75-ounce) can fat-free, |
| corn muffin mix |
less-sodium chicken broth |
| cooking spray |
1 cup chopped fresh parsley |
| 6 bacon slices |
1 teaspoon dried thyme |
| 2 cups chopped onion |
½ teaspoon salt |
| 2 cups diced carrot |
¼ teaspoon black pepper |
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Preheat oven to 400 degrees F. Combine milk and eggs in a bowl; stir well with a whisk. Stir in muffin mix; let stand 2 minutes. Pour cornbread mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake at 400 degrees F for 20 minutes or until a wooden pick inserted in center comes out clean. Cool and cut into ½-inch cubes. Place cubes on a baking sheet; bake at 400 degrees F for 10 minutes or until golden brown.
Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble the bacon and set aside. Add the onion, carrot and celery to pan, and sauté for 5 minutes over medium-high heat. Stir in the cherries and chicken broth and cook for 5 minutes.
Combine the cornbread cubes, bacon, onion mixture, parsley, thyme, salt and pepper in a large bowl; stir until well blended. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake at 400 degrees F for 20 minutes or until thoroughly heated, stirring after
10 minutes. |
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This recipe is from The Best of Cooking Light 2. |
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