Preheat oven to 375°.

Coat a square baking dish with cooking spray.

Make the corn muffin batter according to package directions.

Stir thawed corn into the batter.

Bake for 15 minutes or until a toothpick inserted in the center comes out clean.

Let cool.

Cook bacon until crisp.

Save the bacon drippings.

Crumble bacon once it cools.

Place brussels sprouts on a cookie sheet and toss with bacon drippings, salt, pepper and nutmeg.

Roast for 15 to 20 minutes.

Break corn muffins into bite sized pieces and place on a cookie sheet.

Bake for 12 to 15 minutes, stirring occasionally, until golden brown and crispy.

Add onion to pan and cook over medium high heat until carmelized.

Just before serving, toss brussels sprouts with 3/4 of the crumbled bacon, carmelized onions and corn muffin crumbs.

Use chicken stock to moisten the mixture if you want to.

Pour into a serving bowl and garnish with remaining crumbled bacon.