Easy Cornbread Stuffing

Cornbread stuffing makes a great side dish for Thanksgiving or anytime! You can also use it to top a casserole.
Add dried cranberries and pecans for an outstanding Thanksgiving treat!

Easy Cornbread Stuffing

Ingredients
• 1 cornbread, crumbled (recipe below)
• 1 1/2 cup chicken broth
• 1/2 cup diced celery
• 1/2 cup diced onion
• 1/2 cup butter
• 1 tablespoon dried parsley
• 1/2 cup dried cranberries, optional
• 1/2 cup chopped pecans, optional

Sautee onion and celery in butter over med-high heat until softened. Add to crumbled cornbread, stir. Add broth a little at a time to reach desired consistency.
Place in an 8×8-inch casserole dish. Bake uncovered at 350 for 30 minutes or until cornbread is browned and casserole is thoroughly heated.

Cornbread
Adapted from Indian Head Cornmeal recipe

• 1 cup cornmeal
• 1 cup flour
• 1 Tablespoon Baking Powder
• 1/4 cup sugar, (2 Tablespoon if using cranberries)
• 1 teaspoon salt
• 1 cup milk
• 1 egg
• 1/4 cup oil
• In a medium bowl, mix together dry ingredients.
  In a separate bowl, mix oil, egg and milk.
  Combine and stir just until wet.
  Bake in a greased 8×8-inch pan at 425 for 20-25 minutes and toothpick comes out clean when tested.