Combine 1/3 c flour, salt, black pepper and cayenne pepper in a bowl. Toss turey cubes with flour/spice mixture and place in crockpot. Add carrots, celery, potatoes, onions, frozen mixed veggies, garlic and mushrooms. Pour broth and sherry over all. Stir to blend. Cover and cook on Low 7 to 9 hours, or on High 4 to 5 hours.
Turn slow cooking to high while preparing cornbread. Preheat over to 400F. Blend remaining 1/3 c flour with 1/3 c water; stir until smooth, then blend into stew in Crockpot slow cooker. Cook, stirring occasionally, 15 mins or until stew is thickened.
For corbread, combine flour, cornmeal, baking powder, salt and sugar in mixing bowl. Blend in egg, milk and oil. Pour over stew. Lift the crockpot out of the base and place in preheated oven. Bake 15 to 20 mins or until cornbread is golden brown. Allow to stand 15 mis before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	761.09 Kcal (3187 kJ)
Calories from fat	166.35 Kcal
		% Daily Value*
Total Fat	18.48g	28%
Cholesterol	107.62mg	36%
Sodium	3937.36mg	164%
Potassium	1888.3mg	40%
Total Carbs	95.13g	32%
Sugars	12.01g	48%
Dietary Fiber	13.38g	54%
Protein	47.91g	96%
Vitamin C	15.3mg	25%
Vitamin A	0.6mg	21%
Iron	5.7mg	32%
Calcium	452.5mg	45%

Amount Per 100 g
Calories	127.43 Kcal (534 kJ)
Calories from fat	27.85 Kcal
		% Daily Value*
Total Fat	3.09g	28%
Cholesterol	18.02mg	36%
Sodium	659.23mg	164%
Potassium	316.16mg	40%
Total Carbs	15.93g	32%
Sugars	2.01g	48%
Dietary Fiber	2.24g	54%
Protein	8.02g	96%
Vitamin C	2.6mg	25%
Vitamin A	0.1mg	21%
Iron	1mg	32%
Calcium	75.8mg	45%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.