Ultimate Cornbread Stuffing

Ingredients

• Servings: 4
• 2 (8.5 ounce) packages corn muffin mix
• 2/3 cup heavy cream
• 2 eggs
• 2 tablespoons 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

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 2 hrs


• preheat oven to 400 degrees f (200 degrees c). grease a small square baking dish or spray it with cooking spray.
• mix together the muffin mix, cream, eggs, sugar, oil, vanilla, and poppy seeds to make a batter.
• 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.
• reduce oven heat to 350 degrees f (175 degrees c).
• 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.
• bake in preheated oven until heated through, about 30 minutes.