Cornbread Recipe « Ultimate Cornbread Stuffing

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!

Ingredients

• 2 (8.5 ounce) packages corn muffin mix
• ⅓ 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

Cooking 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.

Nutrition Facts

• calories449.3
• carbohydrateContent49 g
• cholesterolContent96.4 mg
• fatContent24.8 g
• fiberContent1.4 g
• proteinContent8.3 g
• saturatedFatContent9.3 g
• sodiumContent637.9 mg
• sugarContent17.5 g