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Ultimate Cornbread Stuffing

By: LADYMHARRIS  
"Your Grandma ain't got no shake on this! Join the click! I know...poppy seeds!?! It does, however, makes 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 pecans pieces, dried sweet cranberries, or golden raisins for a twist!"

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 23 people have saved this

Prep Time:
20 Min
Cook Time:
55 Min
Ready In:
1 Hr 15 Min

Servings  (Help)

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Original Recipe Yield 4 cups
 

Ingredients

  • 2 (8.5 ounce) packages corn muffin mix
  • 2/3 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
  • 1/4 teaspoon dried marjoram
  • 1 1/2 cups chicken broth

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Prepare a small square baking dish 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 470 | Total Fat: 27g | Cholesterol: 103mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 13, 2008 by C Turner 
Pretty good! I made this for Thanksgiving this year, and several family members commented... MORE

 
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