Ultimate Cornbread Stuffing

Ultimate Cornbread Stuffing

LADYMHARRIS

"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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Ingredients

2 h servings 452 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 452 kcal
  • 23%
  • Fat:
  • 24.9 g
  • 38%
  • Carbs:
  • 49.2g
  • 16%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 818 mg
  • 33%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

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I love this recipe. I used red peppers instead of green, and white onion instead of red cause that's what I had on hand. I also added sliced celery. I used turkey bacon vs. regular bacon. And I ...

Pretty good! I made this for Thanksgiving this year, and several family members commented that they really liked it. I felt like it was a bit too wet and didn't clump together as much as I woul...

Hi everyone, I have since modified this recipe. I follow the same directions except I now add 2-3 cups of seasoned bread stuffing, 2 stalks of chopped celery, 1/2 lb of Italian sausage, and 2 gr...

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