Chicken-and-Cornbread Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A favorite Southern side dish moves front and center as an all-in-one skillet supper. 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. Preheat oven to 425°. Sauté 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. 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. Bake at 425° for 25 to 30 minutes or until golden brown.
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