Cornbread Cranberry Stuffing

Cornbread Cranberry Stuffing (Serves 10-12)
Cornbread (recipe below)
4 Tbsp Butter
1 Small Onion, diced (about 1 cup)
4 Celery Stalks, diced (about 1 cup)
1/2 Tsp Salt
1 Tsp Fresh Thyme
1 Cup Chicken Broth
2 Eggs, whisked
1/2 Cup Dried Cranberries
1. Preheat oven to 350 F.
2. Break apart cornbread into chunks and place onto a baking sheet. Toast in the oven for 10 minutes until dried out.
3. In a sauté pan heat the butter and then sauté the onions, celery, salt and thyme for 8 minutes until tender.
4. Whisk the chicken broth and egg in a bowl until combined.
5. Place the toasted cornbread pieces, the onion celery mixture and egg mixture in a large bowl with the cranberries and toss to combine.
6. Place stuffing in a buttered 7 x 11 baking dish and bake for 45 minutes.
7. Cool & serve.
Cornbread (Serves
1 Cup Corn Meal
1 Cup Flour
2 Tbsp Sugar
1 Tbsp Baking Powder
1 Tsp Salt
1 Cup Milk
1/3 Cup Vegetable Oil
1 Large Egg, whisked
1. Preheat oven to 400 F.
2. Combine the first 5 ingredients in a bowl.
3. Whisk the milk, oil, and egg in another bowl.
4. Add the wet ingredients to the dry ingredients and stir until blended.
5. Pour batter into a greased 8 x 8 baking dish and bake for 20-25 minutes.
6. Cool.