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Ultimate Cornbread Stuffing

Ultimate Cornbread Stuffing

  • Prep

    20 m
  • Cook

    55 m
  • Ready In

    1 h 15 m
LADYMHARRIS

LADYMHARRIS

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 449 kcal
  • 22%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 49g
  • 16%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 638 mg
  • 26%

Based on a 2,000 calorie diet

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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Reviews

iamblessedx7
6

iamblessedx7

12/1/2010

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 the 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.

C Turner
5

C Turner

12/13/2008

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, but I don't know how to solve that problem. The flavor was really good, though!

LADYMHARRIS
4

LADYMHARRIS

12/25/2011

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 smith apples, skin on and chopped. And of course with dried cranberries and chopped pecans or sliced almonds toasted. Enjoy!

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