A fantastic low-carb meal for cauliflower. Husband ate it all up!
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Additional Time: | 45 mins |
| Total Time: | 2 hrs |
| Servings: | 8 |
| Yield: | 4 cups |
Ingredients
- 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.
Nutrition Facts
| Calories | 449 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 96 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 9 g |
| Sodium | 638 mg |
| Sugars | 18 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
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 granny smith apples, skin on and chopped. And of course with dried cranberries and chopped pecans or sliced almonds toasted. Enjoy!
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 made the cornbread as per instructions on the box, and I let it sit out uncovered over night. I also added a whole box of Mrs. Cuberdson’s cornbread stuffing bread cubes. Obviously I had to add extra liquid so I added some of the turkey neck broth. Didn’t have the poppy seeds either. This is definitely gonna stay a family favorite Thanksgiving recipe! Thanks.
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 would like, but I don’t know how to solve that problem. The flavor was really good, though!