8 servings stonemill essentials ground pepper black to taste
0.5 cup onion finely chopped
8 servings stonemill essentials iodized salt to taste
Equipment
bowl
frying pan
baking sheet
oven
baking pan
toothpicks
Directions
Preheat oven to 375 degrees F. Coat a square baking dish with cooking spray. Prepare corn muffin 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.
Cook bacon until crisp. Reserve the bacon drippings. Crumble bacon once cool.
Place Brussels sprouts on a baking sheet and toss with bacon drippings, salt, pepper and nutmeg. Roast for 15-20 minutes.
Break corn muffins into bite-sized pieces and place on a baking sheet.
Bake for 12-15 minutes, stirring occasionally, until golden brown and crispy.
Meanwhile, add onion to pan and cook over medium-high heat until caramelized.
Just before serving, toss Brussels sprouts with 3/4 of the crumbled bacon, caramelized onions and corn muffin crumbs. If desired, use chicken stock to moisten mixture.
Pour into a serving bowl and garnish with remaining crumbled bacon.
