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Categories:
yellow cornmeal flour baking powder sugar salt baking soda vegetable oil buttermilk egg butter chicken yellow onion celery salt freshly ground pepper cream of chicken soup chicken broth butter
Viewed: 51 - Published at: 3 years agoIngredients
- 1 cup yellow cornmeal
- 1/3 cup flour
- 1 1/2 teaspoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 tablespoons vegetable oil
- 3/4 cup buttermilk
- 1 egg
- 1/2 cup butter, melted
- 2 1/2 cups cooked chicken breast, cut into bite-sized pieces
- 1/4 cup yellow onion, chopped
- 1/2 cup celery, thinly sliced
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 can cream of chicken soup
- 1 3/4 cup chicken broth
- 2 tablespoons butter
Method
- For crust, mix cornmeal, flour, baking powder, sugar, salt, baking soda, oil, buttermilk, and egg in mixing bowl until smooth.
- Pour into greased 8-inch x 8-inch baking pan and bake at 375 degrees F for 20 to 25 minutes until done.
- Remove from oven and let cool completely.
- When cool crumble corn bread and place 3 cups of cornbread crumbs in mixing bowl.
- Add 1/2 cup melted butter to crumbs and mix well, set aside.
- In a saucepan on medium low heat, melt butter and saute onions and celery until transparent, stirring occasionally.
- Add chicken broth, cream of chicken soup, salt, and pepper.
- Stir until well blended and soup is incorporated.
- Add chicken, stir and blend until mixture reaches a low simmer.
- Cook for 5 minutes, remove from heat.
- Place chicken mixture in buttered casserole dish 2 1/2 quart, or individual casserole dishes (about four).
- Spoon cornbread crumb topping on top of chicken mixture, do not stir in chicken filling.
- Place baking dish in preheated oven at 350 degrees F for 35 to 40 minutes.
- The crumbs will turn a golden yellow.
- A viewer, who may not be a professional cook, provided this recipe.
- The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
