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Instructions for Cornbread Cranberry Stuffing:
0 Preheat oven to 350 F.
1 Break apart cornbread (instructions below) into chunks and place onto a baking sheet. Toast in the oven for 10 minutes until dried out.
2 In a sauté pan heat the butter and then sauté the onions, celery, salt and thyme for 8 minutes until tender.
3 Whisk the chicken broth and egg in a bowl until combined.
4 Place the toasted cornbread pieces, the onion celery mixture and egg mixture in a large bowl with the cranberries and toss to combine.
5 Place stuffing in a buttered 7 x 11 baking dish and bake for 45 minutes.
Instructions for Cornbread:
7 Preheat oven to 400 F.
8 Combine the first 5 ingredients in a bowl.
9 Whisk the milk, oil, and egg in another bowl.
10 Add the wet ingredients to the dry ingredients and stir until blended.
11 Pour batter into a greased 8 x 8 baking dish and bake for 20-25 minutes.