Ingredients:
* 1 box of cornbread mix or favorite homade
* 3-4 cups of leftover mashed potatoes or 8-10 red and yellow potatoes
* 1-1 1/2 cups of corn and carrots (leftover or new. Most vegetables work with this, so use what you have or like.)
* 1 to 1-1/2 pounds of your choice of meat (turkey, chicken, ham, sausage)
* 1-1/2 cups gravy (your choice that goes with your meat)
* 1/2 to 3/4 cup grated Jack and cheddar cheese
* salt,pepper
* milk
* butter

(All amounts are depending on how thick you want it to be, or what you have on hand, this is totaly ajustable to fit you and your families tastes)


Directions:
1. If preparing meat form scratch, cook meat and season to taste. (When meat is almost done, go on to step 2.) If using leftovers, shred or cut up meat into small pieces.

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

3. If doing fresh potatoes, prepare them and start them boiling.

4. Reheat or start cooking corn and carrots, adding salt, pepper and butter to taste.

5. When cornbread is done, let it sit only until you can handle it. Cut it to make 2 rounds. Butter both halves lightly.

6. If using leftover meat, heat it up just until it is hot.

7. If using leftover mashed potatoes, put them in a pan on the stove at med low and add just enough milk and butter to get creamy (make sure it is not too watery -- it must not drip down the sides of the cornbread). If using fresh potatoes, mash the same way, adding salt and pepper to taste.

8. Heat up or prepare gravy.

9. Place bottom half of cornbread on an oven-safe dish or pan and start to assemble. (This is where kids can help.)

10. 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 corn and carrots 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.

11.Place the Stuffed Cornbread in a preheated oven to 250* and heat it all the way through, about 10-15 min.

12. While still warm, cut into 6-8 pie pieces. Serve immediately.

Great served with a nice cool salad.