Ingredients
8
8 servings
- •2 (8.5 ounce) packages corn muffin mix
- •⅔ cup heavy cream
- •2 eggs
- •2 tablespoons white sugar
- •2 tablespoons olive oil
- •1 tablespoon poppy seeds
- •1 teaspoon vanilla extract
- •4 strips bacon, chopped
- •1 green bell pepper, chopped
- •1 red onion, chopped
- •¼ teaspoon dried marjoram
- •1 ½ cups chicken broth
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 449
- Carbohydrate: 49g
- Fat: 25g
- Fiber: 1g
- Protein: 8g
- Sugar: 18g
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