Bake as a side dish casserole or use as a stuffing.

Cornbread-Apricot Stuffing

1 (8-inch) square pan cornbread (homemade or mix)
1/2 cup chopped celery
2 tablespoons chopped onion
2 tablespoons butter
1/2 cup apricot preserves
1/2 cup chopped pecans
1/2 cup beef broth

1. Crumble cooked cornbread, place in large mixing bowl.
2. In medium skillet, saute celery and onion in butter until onion is tender; stir in preserves and pecans and toss with cornbread.
3. Turn into a greased 2-quart casserole. Drizzle broth over stuffing.
4. Bake at 325°F (160°C) for 30 to 40 minutes, until heated through and lightly browned.

Serves 8.

Recipe provided courtesy of Pork, The Other White Meat.