Pepper Jack cheese adds
a spicy kick of flavor and texture to traditional cornbread stuffing.
Pepper
Jack and Cornbread Stuffing
- 2 (8 to 10 servings) boxes
cornbread stuffing mix
3 cups chicken broth
1/2 cup unsalted butter, melted
6 ounces (approximately 1 1/2 cups) shredded pepper Jack cheese
- Preheat oven to 325°F
(160°C).
- Make cornbread stuffing
according to package instructions using the chicken broth and
butter. After the cornbread stuffing sits for 5 minutes, but
before fluffing with a fork, add the jack cheese. Mix well to
incorporate the cheese. Keep warm until needed.
- Cornbread stuffing can
be placed in a casserole dish and baked until golden, if desired.
Makes 16 to 20 servings.
Recipe and photograph provided
courtesy of Honeysuckle White, a division of Cargill, Incorporated.
Used with permission.
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