Bacon Cornbread Stuffing

Ingredients

1 cornbread recipe from here, cut into 1/2” cubes

5 strips of local bacon, cooked

1/3 cup of pecans, chopped

2 scallions, chopped

3 tbsp butter, melted

1/4 cup chicken broth

1/2 cup Pepper Jack cheese, shredded

Directions

Preheat oven to 350 degrees. Grease a 4-quart oven safe dish.

Fry bacon in a Dutch oven over mediumlow heat, until bacon is just crisp, and fat is rendered, stir frequently to prevent burning. When bacon is crisp, remove from pan and reserve leftover bacon fat (for collard greens recipe.)

In a large bowl, combine the cornbread, bacon, pecans, scallions. Add in the butter and broth. Stir to combine. Gently stir in the cheese.

Pour into dish and cover with tin foil. Bake for 15 minutes. Uncover and bake an additional 20 minutes.