Poppy Seed Cornbread Stuffing

Poppy Seed Cornbread Stuffing elevates your holiday meals with a unique twist on a traditional favorite. This non-vegetarian dish features a rich blend of cornbread, poppy seeds, and crispy bacon, making it a perfect complement to your festive table. With a gluten, dairy, and egg base, this American cuisine recipe is versatile enough to be customized with toasted pecans or dried fruits for added texture and flavor.

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Recipe Collection: Dinner

Overview

This Ultimate Cornbread Stuffing is a delightful twist on a classic dish, featuring poppy seeds for a visually stunning presentation. Perfect for holiday gatherings, this stuffing can be prepared ahead of time and customized with toasted pecans, dried cranberries, or golden raisins for added flavor.

Diet Type

Non-Vegetarian

Allergies

Dairy, Eggs, Gluten

Cuisine

American

Serving Size: 8

Cooking Time: 55 minutes

Ingredients

• 2 8.5 Ounces (oz) corn muffin mix, packaged
• 0.67 Cups heavy cream
• 2 Whole eggs
• 2 Tablespoons (tbsp) white sugar
• 2 Tablespoons (tbsp) olive oil
• 1 Tablespoon (tbsp) poppy seeds
• 1 Teaspoon (tsp) vanilla extract
• 4 Strips bacon, minced
• 1 Whole green bell pepper, minced
• 1 Whole red onion, minced
• 0.25 Teaspoon (tsp) dried marjoram
• 1.5 Cups chicken broth

Steps

1. Preheat the oven to 400 degrees F (200 degrees C). Grease a small square baking dish or spray it with cooking spray.
2. Mix together the corn muffin mix, heavy cream, eggs, sugar, olive oil, vanilla extract, and poppy seeds to make a batter.
3. Bake in the preheated oven until golden brown and the top springs back when pressed lightly, about 15 to 20 minutes. Allow to cool completely, then cut into small squares and transfer to a bowl.
4. Reduce the oven heat to 350 degrees F (175 degrees C).
5. Cook the minced bacon in a large skillet over medium-high heat until browned. Add the minced green bell pepper and red onion to the skillet; cook and stir until the vegetables are tender. Remove from heat and add to the bowl with cornbread squares.
6. Season the mixture with dried marjoram, pour in the chicken broth, and mix well. Spoon the mixture into the prepared baking dish and cover with aluminum foil.
7. Bake in the preheated oven until heated through, about 30 minutes. Serve warm.

Enjoy your Poppy Seed Cornbread Stuffing!