Ultimate Cornbread Stuffing3 Reviews
- Prep: 20 min
- Cook: 55 min
- Ready In: 1 hr 15 min
“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!” - by LADYMHARRIS
Original recipe yields 4 cups
- Preheat oven to 400 degrees F (200 degrees C). Prepare a small square baking dish 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.
Amount Per Serving (8 total)
- 449 cal
- 24.8 g
- 49 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"I love this recipe. I used red peppers instead of green, and white onion instead of red cause that's what I had on hand. I also added sliced celery. I used turkey bacon vs. regular bacon. And I made t..." See morehe cornbread as per instructions on the box, and I let it sit out uncovered over night. I also added a whole box of Mrs. Cuberdson's cornbread stuffing bread cubes. Obviously I had to add extra liquid so I added some of the turkey neck broth. Didn't have the poppy seeds either. This is definitely gonna stay a family favorite Thanksgiving recipe! Thanks."
"Pretty good! I made this for Thanksgiving this year, and several family members commented that they really liked it. I felt like it was a bit too wet and didn't clump together as much as I would like..." See more, but I don't know how to solve that problem. The flavor was really good, though!"
"Hi everyone, I have since modified this recipe. I follow the same directions except I now add 2-3 cups of seasoned bread stuffing, 2 stalks of chopped celery, 1/2 lb of Italian sausage, and 2 granny s..." See moremith apples, skin on and chopped. And of course with dried cranberries and chopped pecans or sliced almonds toasted. Enjoy!"
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