Ultimate Cornbread Stuffing


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

  • Step 1

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


  • Step 2

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

  • Step 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.

  • Step 4

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

  • Step 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.

  • Step 6

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

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