For a richer flavor, use unsalted butter instead of olive oil. Add toasted pecans, dried cranberries, or golden raisins for added texture and sweetness. The stuffing can be assembled up to 4 hours in advance. Cover and refrigerate until ready to bake. Add about 10 minutes to the baking time if starting from cold. For a vegetarian option, replace the bacon with sauteed mushrooms.
Ultimate Cornbread Stuffing
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PREP TIME20 mins
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COOK TIME55 mins
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TOTAL TIME2 hrs
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SERVING8 People
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VIEWS9
Elevate your holiday table with this unexpectedly delightful cornbread stuffing! Poppy seeds add a unique visual appeal and subtle flavor, making this a memorable side dish. Prepare ahead of time for stress-free entertaining.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate49 g
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Cholesterol96 mg
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Fiber1 g
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Protein8 g
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Saturated Fat9 g
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Sodium638 mg
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Sugar18 g
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Fat25 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 400 degrees F (200 degrees C). Grease a small square baking dish or spray with cooking spray. (5 minutes)
02
StepIn a large bowl, mix together the corn muffin mix, heavy cream, eggs, sugar, olive oil, vanilla extract, and poppy seeds until well combined. (5 minutes)
03
StepPour batter into the prepared baking dish and bake in the preheated oven until golden brown and the top springs back when lightly pressed, about 15 to 20 minutes. (20 minutes)
04
StepLet the cornbread cool completely. Once cooled, cut it into small squares and transfer them to a large mixing bowl. (10 minutes)
05
StepReduce oven temperature to 350 degrees F (175 degrees C).
06
StepIn a large skillet, cook the chopped bacon over medium-high heat until crispy and browned. (8 minutes)
07
StepAdd the chopped green bell pepper and red onion to the skillet with the bacon. Cook and stir until the vegetables are tender, about 5-7 minutes. (7 minutes)
08
StepRemove the skillet from heat and pour the bacon and vegetable mixture into the bowl with the cornbread squares. (2 minutes)
09
StepSeason with dried marjoram. Pour in the chicken broth and mix everything together gently until the cornbread is moistened. (5 minutes)
10
StepSpoon the cornbread mixture into the prepared baking dish. Cover tightly with aluminum foil. (5 minutes)
11
StepBake in the preheated oven until heated through, about 30 minutes. Remove foil for the last 10 minutes of baking for a slightly crispier top. (30 minutes)
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Berenice Okuneva
Jun 30, 2025I was skeptical about the poppy seeds, but they really made this stuffing special! Everyone loved it.
Hope Littel
Jun 22, 2025My family said this was the best stuffing I've ever made! I added cranberries and pecans, and it was a hit.
Roman Rau
Jun 20, 2025Easy to follow and delicious! I'll definitely be making this again.
Kaela Stoltenberg
Jun 14, 2025This recipe is a lifesaver! I made it the day before Thanksgiving and it was perfect.