Southern-Styled Cornbread Thanksgiving Stuffing

Ingredients

• 6-7 cups cubed cornbread ((I used a cornbread mix; Day old cornbread is best!))
• 6-8 cooked bacon strips, chopped ((Candied bacon adds a nice touch!))
• 1/2 red onion, chopped
• 2 cups chopped celery
• 1 Tbsp garlic powder
• 1 Tbsp dried parsley
• 2 Tbsps dried oregano
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp dried basil
• 1 large egg, lightly beaten
• 1 cup organic chicken stock or broth
• 1 1/2 cups Mild cheddar cheese, shredded

Instructions

1. 1

   --- TO MAKE THE CORNBREAD: ---

2. 2

   Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Add cubed cornbread unto baking sheet and toast for 5-10 minutes or until crispy and edges are golden.

3. 3

   In bowl, whisk together the chicken stock/broth, beaten egg, and seasonings.

4. 4

   In a 12-inch cast iron skillet (oven-safe), lightly grease with butter. Add toasted cornbread into skillet (spreading out evenly), and pour mixture unto cornbread.

5. 5

   Sprinkle on the chopped bacon, celery, and onions, slowly tucking everything in between the cornbread. Sprinkle on cheese.

6. 6

   Bake for 45 minutes to hour, until cheese has melted, top is golden brown, and everything is crispy. Remove from oven once done.

7. 7

   Serve immediately.

8. 8

   Bon Appetit!