Chicken Upside-Down Cornbread

• 3 Tbsp. margarine
• 3 Tbsp. chopped onion
• 1/4 c. chopped celery
• 3 Tbsp. cornstarch
• 1/2 tsp. seasoned salt
• 1 c. chicken broth
• 1 (2 1/2 oz.) can sliced black olives
• 2 c. cooked chicken, cut up
• 1 c. corn meal
• 1 c. sifted all-purpose flour
• 3 Tbsp. baking powder
• 1 tsp. salt
• 1/4 c. sugar
• 1/4 c. shortening
• 1 c. milk
• 1 egg

1. Heat margarine in skillet.
2. Add onion and celery.
3. Saute until limp.
4. Add cornstarch and blend.
5. Simmer 1 minute.
6. Add salt and broth.
7. Cook, stirring over low heat, until thickened and bubbling. Cover and set aside.
8. In buttered 8 1/2-inch square pan arrange sliced olives and chicken.
9. Spoon thickened broth over chicken.

margarine, onion, celery, cornstarch, salt, chicken broth, black olives, chicken, corn meal, flour, baking powder, salt, sugar, shortening, milk, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=259654 (may not work)