Preheat the oven to 350 degrees F (180 degrees C). Brush olive oil over the bottom of a 12-inch cast iron skillet and set aside.
Dice the Cornbread (5 cup) into half-inch cubes. Lay the cornbread in a single layer on a baking sheet and bake for 10 minutes. Turn cornbread and bake another 10 minutes until browned and crisp. Set cornbread aside to cool and turn up the oven to 375 degrees F (190 degrees C).
Chop the Bacon (0.5 pound). Heat a large skillet over medium high heat. When the pan is hot, add the chopped bacon and cook until browned and crisp. Transfer the bacon to a dish lined with a paper towel and set aside. Discard all but a tablespoon of the bacon fat.
Dice the Red Bell Pepper (1/2), the Yellow Onion (1 cup) and the Celery (1 cup).
Add Olive Oil (1 tablespoon) to the bacon fat and stir in the chopped onion, celery and bell pepper. Saute until tender and translucent, about 5 minutes. Chop the Hatch Chili Pepper (1 cup).
Add the the chopped chili peppers, Ancho Chili Powder (1/2 teaspoon), and Ground Black Pepper (1/2 teaspoon) and stir to continue.
Add in the Fresh Cranberry (1 cup).
Chop the Fresh Cilantro (2 tablespoon) and the Fresh Parsley (2 tablespoon). Add the cornbread and gently toss with the vegetables. Add the chopped bacon, Frozen Corn (1 cup), parsley and cilantro.
Drizzle the Chicken Broth (1 1/2 cup) and Half and Half (1/2 cup) over the mixture and toss very gently until liquids are combined and absorbed.
Transfer the stuffing to the cast iron skillet or casserole and bake for 25 to 30 minutes until browned and crispy.
Sprinkle with Fresh Cilantro (to taste), serve and enjoy!