- 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
- 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.
07/08/2019
recipepes.com
ultimate cornbread stuffing, recipe
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455 calories
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