Ultimate Cornbread Stuffing
Description
This unique take on a cornbread stuffing uses poppy seeds, bell peppers, and bacon for a visually-appealing side dish for your holiday meals. Add toasted pecans pieces, dried sweet cranberries, or golden raisins for a twist!
Ingredients
•
2 (8 1/2 ounce) packages corn muffin mix
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2/3 cup heavy cream
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2 eggs
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2 tablespoons white sugar
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2 tablespoons olive oil
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1 tablespoon poppy seeds
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1 teaspoon vanilla extract
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4 strips bacon, chopped
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1 green bell pepper, chopped
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1 red onion, chopped
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1/4 teaspoon dried marjoram
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1 1/2 cups chicken broth
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.