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Categories:
meal flour baking powder buttermilk butter dressing chicken butter salt onions bell pepper stalks of celery cream of chicken soup cream of mushroom soup eggs eggs buttermilk from above chicken broth
Viewed: 89 - Published at: 3 years agoIngredients
- Cornbread:
- 3/4 cup self rising meal
- 3/4 cup self rising flour
- 1/2 teaspoon baking powder
- Lots of whole buttermilk
- 1/2 stick of butter
- (I won't lie. Sometimes I cheat and use buttermilk cornbread mix.)
- Dressing:
- Boil chicken with celery then debone
- 1 stick of butter
- Salt & pepper
- Sage
- 2 onions
- 1 bell pepper
- 3 stalks of celery
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 3 boiled eggs, cut in pieces
- 3 raw eggs
- 3-4 buttermilk biscuits, cooked and crumbled (homemade or Mary B's work fine)
- Cornbread from above, crumbled
- Chicken Broth until it become soupy
Method
- Obviously, start by cooking the cornbread and biscuits then crumbling together. Add chicken and remaining ingredients and mix well. I usually mix it in a large gumbo pot because I don't have a bowl big enough to stir it without making a mess.
- Pour into a pan and place in the oven at 400 degrees and cook for about 45 minutes to an hour. You don't want it to be too dry, and you don't want the top and edges to be too brown.
