This accompaniment combines the popular holiday flavors of corn, stuffing and Brussels sprouts in one satisfying dish.

Prep Time: 10 minutes   |    Cook Time: 40 minutes   |    Total Time: 50 minutes   |    Servings: 8

Instructions:

• Carlini  Cooking Spray
• 8 ½ ounces  Jiffy  Corn Muffin Mix
• 1 cup  Season's Choice  Super Sweet Corn, thawed
• 8 slices  Appleton Farms  Premium Sliced Bacon
• 3 – 3 ½ pounds Brussels sprouts, trimmed and halved
• Stonemill  Iodized Salt, to taste
• Stonemill  Ground Black Pepper, to taste
• ½ teaspoon ground nutmeg
• ½ cup finely chopped onion
• ¼ cup  Chef's Cupboard  Chicken Culinary Stock (optional)

These are Seasonal items that are only in stores for a limited time and may no longer be available.

Directions:

1. Preheat oven to 375°. Coat a square baking dish with cooking spray. Prepare cornbread batter according to package instructions. Stir thawed corn into batter. Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Let cool.
2. Cook bacon until crisp. Reserve the bacon drippings. Crumble bacon once cool.
3. Place Brussels sprouts on a baking sheet and toss with bacon drippings, salt, pepper and nutmeg. Roast for 15-20 minutes.
4. Break cornbread into bite-sized pieces and place on a baking sheet. Bake for 12-15 minutes, stirring occasionally, until golden brown and crispy.
5. Meanwhile, add onion to pan and cook over medium-high heat until caramelized.
6. Just before serving, toss Brussels sprouts with ¾ of the crumbled bacon, caramelized onions and cornbread crumbs. If desired, use chicken stock to moisten mixture. Pour into a serving bowl and garnish with remaining crumbled bacon.

Recipe Courtesy of Chef Kates, ALDI Test Kitchen