Left-Over Cornbread Casserole

I am always looking for new ways to "dress up" the left over cornbread. Usually we eat it warmed up with milk and honey in a bowl, Mmmm mmm. I took some inspiration from a cornbread stuffing recipe that I tore out of some magazine at one time, and here is what I came up with:

Cut up the following in to bite size chunks:
Celery,Green Onion, Sweet Potato and White onion - Toss all into a large bowl


Add:
About 1 cup of raisins
About 1 cup chopped walnuts, or pecans
About 3 cups of crumbled cornbread (it's ok even if it's dried out)
1 1/2 cups chicken broth


Mix this all up and place in  a casserole dish and bake at 350 degrees until heated through. 

This could be an excellent side or even the main course! The nuts and raisins really topped it off for us. I will definitely be making this again with our left over cornbread.