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.