Instructions: Cook bacon in a 9-inch cast-iron skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Keep skillet warm. Crumble bacon, and set aside.

Combine cornmeal and next 5 ingredients in a large bowl.

Whisk together broth, 2 eggs, and butter; add to dry ingredients, stirring just until moistened. Pour mixture into hot skillet with drippings.

Bake at 400 degrees for 25 minutes or until golden around edges. Crumble cornbread onto a baking sheet; reduce oven temperature to 350 degrees, and bake, stirring occasionally, 15 minutes or until lightly toasted. Transfer cornbread to a large bowl, and stir in crumbled bacon and Spicy Pecans.

Saute diced onion in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add diced celery, chopped bell pepper, and diced mushrooms, and cook 3 minutes; stir in thyme and sage. Stir vegetable mixture into cornbread mixture; stir in lightly beaten eggs.

This recipe yields 8 cups.

Yield: 8 cups

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