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My review
Ultimate Cornbread Stuffing
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LADYMHARRIS
"Your grandma ain't got no shake on this! Join the click! I know...poppy seeds?! It does, however, make 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 pecan pieces, dried sweet cranberries, or golden raisins for a twist!"
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Ingredients
2 h servings 452Original recipe yields 8 servings (4 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Reviews
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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 gr...
11/27/2010
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 ...
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 woul...