Place the crumbled cornbread, cheese and scallions in a large bowl.

Bake the bacon with this recipe: https://marlameridith.com/recipe/perfectly-baked-bacon/

Pour the rendered bacon fat into a 12 inch cast iron skillet. Chop the 8 strips of bacon into small pieces. Add the bacon to the crumbled cornbread.

Heat the skillet over medium high heat. Sauté the onion, celery, garlic, apple and oregano until everything is tender, about 8-10 minutes. Add this mixture (with the bacon grease) into the cornbread. Do not rinse the skillet.

In another large bowl, whisk together the butter, buttermilk and stock, season with a pinch of salt and some pepper.

Pour the liquid into the cornbread and combine well.

Pre heat the oven to 350˚ Fahrenheit. Place the mixture into the cast iron skillet, flatten the top with the back of a spoon or spatula. Bake covered with foil for 45 minutes. Increase the heat to 400˚ and continue to bake uncovered for another 10-15 minutes until the top is golden brown. Serve warm in the skillet.