Chicken-And-Cornbread Dressing

12 ingredients
3 steps

Ingredients

  • 1 cup chopped sweet onion
  • 1 cup chopped celery
  • 2 tablespoons chopped fresh sage
  • 1 teaspoon freshly ground pepper
  • 2 tablespoons canola oil
  • 2 cups self-rising white cornmeal mix
  • 2 cups buttermilk
  • 1/2 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1/4 cup butter, melted
  • 2 tablespoons sugar
  • 2 cups chopped cooked chicken

Directions

  1. 1
    Preheat oven to 425°. Saute first 4 ingredients in hot oil in a 12-inch cast-iron skillet over medium heat 8 to 10 minutes or until tender. Remove from skillet; wipe skillet clean.
  2. 2
    Stir together cornmeal mix, buttermilk, and next 4 ingredients just until moistened. Stir in onion mixture and chicken just until blended. Pour batter into hot 12-inch skillet.
  3. 3
    Bake at 425° for 25 to 30 minutes or until golden brown.

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