Pepper Jack and Cornbread Stuffing
Pepper Jack cheese adds a spicy kick of flavor and toothsome texture to traditional 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.