Stuffed Cornbread


Serves 6-8

1 pkg corn bread mix
3 c leftover mashed potatoes
1 1⁄2 lb leftover meat of your choice (turkey, chicken, sausage)
1 1⁄2 c gravy to match with meat
3 c monterey jack and cheddar cheese
5 tbsp butter or margarine
1 milk
salt (to taste)
pepper (to taste)

If preparing meat from scratch, cook meat and season to taste. If using leftovers, shred or cut up meat into small pieces.

Make cornbread as directed on box in 9" round pan.

Start to cook Libby’s® Mixed Vegetables. Add salt, pepper and butter to taste. When cornbread is finished cooking, let sit until warm. Cut into 2 rounds. Lightly butter both halves.

If using leftover meat, heat up in oven or microwave or pan, just until hot.

Put leftover mashed potatoes in pan on the stove at medium-low heat and add just enough milk and butter to get creamy.

Heat up or prepare gravy.

Place bottom half of cornbread on oven-safe dish or pan and start to assemble. Spread about half the potatoes evenly on the bottom half, making sure you do not go over the edge. Place the meat evenly on top of the potatoes. Pour half the gravy over them, making sure it does not drip over the edge. Sprinkle the vegetables evenly on top of gravy. Carefully spread the rest of potatoes on top. Pour remaining gravy over potatoes. Sprinkle cheese all over. Place top half of cornbread on top.

Place the Stuffed Cornbread in a preheated oven to 250-300 degrees, depending on your oven, and heat for 8-10 minutes. While still warm, cut into 6-8 pieces. Serve immediately.