Ultimate Cornbread Stuffing |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 4 |
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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! 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.
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