Ultimate Cornbread Stuffing recipe

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Ingredients

2 (8.5 ounce) packages corn muffin mix
⅔ cup heavy cream
2 eggs
2 tablespoons white sugar
2 tablespoons olive oil
1 tablespoon poppy seeds
1 teaspoon vanilla extract
4 strips bacon, chopped
1 green bell pepper, chopped
1 red onion, chopped
¼ teaspoon dried marjoram
1 ½ cups chicken broth

Nutrition Info

449.3 calories
carbohydrate: 49 g
cholesterol: 96.4 mg
fat: 24.8 g
fiber: 1.4 g
protein: 8.3 g
saturatedFat: 9.3 g
servingSize: -
sodium: 637.9 mg
sugar: 17.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a small square baking dish or spray it with cooking spray.

  2. Mix together the muffin mix, cream, eggs, sugar, oil, vanilla, and poppy seeds to make a batter.

  3. Bake in preheated oven until golden brown and the top springs back when pressed lightly, 15 to 20 minutes. Allow to cool completely, cut into small squares and transfer to a bowl.

  4. Reduce oven heat to 350 degrees F (175 degrees C).

  5. Cook the bacon in a large skillet over medium-high heat until browned. Add the peppers and onions to the skillet, cook and stir until the vegetables are tender. Remove from heat and add to bowl with cornbread squares, season with marjoram, pour in the chicken broth, mix. Spoon mixture into the prepared baking dish, cover with aluminum foil.

  6. Bake in preheated oven until heated through, about 30 minutes.

Recipe Yield

4 cups

Recipe Note

Your grandma ain't got no shake on this! Join the click! I know...poppy seeds?! It does, however, make for a visually-stunning dish! You can make this easy stuffing up to four hours ahead;just cover and refrigerate until it's time to bake (just add about ten minutes to the baking time). Add toasted pecan pieces, dried sweet cranberries, or golden raisins for a twist!

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