Chicken Upside-Down Cornbread - cooking recipe

Ingredients

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

Preparation

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