Reply #5: While you can try the cornbread/spoon bread idea

[Warpy]

I think the best use is as mentioned above, as a stuffing since boxed cornbread mix is usually on the sweet side.

You don't have to stuff a turkey or a butterflied pork roast. Think small since it's summer and you don't want an oven going for four hours, think chicken breasts pounded flat (I use a cast iron fry pan to do it), stuffing applied, chicken breasts rolled up and secured with a toothpick. You sear them on the stovetop and finish them in the oven, even in a toaster oven. Serve with a chicken stock veloute or mornay sauce.

You can probably do the same treatment with other boneless cutlets.