½ sheet Kneaders' Cornbread
4 strips bacon, chopped
1 green bell pepper, chopped
1 red onion, chopped
¼ tsp. dried marjoram
1½ cups chicken broth
Cut cornbread into small squares and transfer to mixing bowl.
Heat oven to 350 degrees.
Cook bacon in large skillet over medium-high heat until browned.
Add peppers and onions to skillet; cook and stir until vegetables are tender.
Remove vegetables from heat and add to cornbread.
Season with marjoram.
Add chicken broth and mix well.
Spoon mixture into prepared baking dish.
Cover with aluminum foil and bake for 30 minutes or until heated through.