For the Cornbread: 

GETTING READY

1. Preheat the oven to 400 F.

MAKING

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.

For the Stuffing

GETTING READY

1. Preheat the oven to 350 F.

MAKING

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.

SERVING

7. Serve as desired.