Heat 11/2 cups chicken broth; add 1 tsp each of caraway seeds and thyme. Let stand. Sauté 1 medium onion, chopped and 1/2 cup of chopped radish in 2 Tbsp pure olive oil. In a large mixing bowl, crumble 1 pan of wheat-free cornbread. Pour broth, onion mixture, and optional ingredients over cornbread. Fluff with two spoons until mixed and moistened evenly. Spread in a 9 x 13″ baking dish. Bake covered for 35 mintues at 350°F.
To make this non-traditional, but delicious Hungarian meal, brown 3-4 lbs of chicken pieces in canola oil over medium-high heat. Remove the chicken and sautee 1 chopped onion and 3 cloves of minced garlic. Turn off the heat and add 3 Tbsp gluten-free oat flour and 3 Tbsp ground chili California. Stir in a puree of 3 oz beets, a 4 oz can of mild green chilis, and 4 tomatillos without the seeds. Also stir in one cup of chicken broth. Put the chicken into the mixture and simmer for 15-20 minutes. Serve over noodles and enjoy!