Cornbread Stuffing

This cornbread stuffing is one of Hubby's favorites.  However - there is a soy allergy in the family.  Do you know how hard it is to find bread without soy? This year, I made the cornbread first using the recipe found here.

14 Oz Cornbread
1 Lb Sausage, Cooked, Drained And Crumbled
2 Tsp Thyme

1 1/2 Cups Sweetened Dried Cranberries
2/3 Cup Pecans, Chopped
1 Cups Chicken Broth

Combine all ingredients in a medium casserole dish or bowl.  Stuff bird or cover casserole dish and bake for 30 minutes at 350 degrees.

Cornbread Chicken Casserole

Chicken, peppers, cornbread, soup - all baked together in casserole goodness.  Need cornbread?  Make it, too here.  Don't like spicy food?  You can use bell pepper.

4 Cups Cornbread, crumbled
3/4 Cup Hot Hungarian Pepper
3/4 Cup Chopped Celery
2 Cups Cooked Chicken, Chopped
10 Ounces Cream of Chicken
1/2 Can Water
1/2 Can Milk
1 Cup Cheddar Cheese

Heat oven to 350 degrees.

Combine cornbread, peppers and celery.  Blend well and press half into a 2 quart casserole dish.

Top with chicken.

Combine soup, water, milk and cheese.  spread over chicken.

Top with remaining cornbread mixture.

Bake for 45 minutes or until browned and bubbly.

Cornbread

What's Chili without cornbread?  This is a sweet, slightly moist cornbread.  Goes great alone, with or without butter.  I make it with 1% milk.

1 Cup Flour
1 Cup Cornmeal
2/3 Cup White Sugar
1 Tsp Salt
3 1/2 Tsp Baking Powder
1 Large Egg
1 Cup Milk
1/3 Cup Vegetable Oil

Heat oven to 400 Degrees.  Lightly grease a 9 inch round pan, set aside.

In a large bowl, combine flour, cornmeal, sugar, salt and baking powder.  Stir in egg, milk and oil until well combined.  Pour into prepared pan.

Bake for 25 to 30 minutes until lightly browned and toothpick comes out clean.