Chicken and Dressing Skillet Bake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Sue Gulledge of Springville, Alabama, won the very first National Cornbread Cook-off in 1997 with this skillet full of tasty good flavor. Ingredients:
2 tablespoons butter |
1 cup chopped onion |
1 cup chopped celery |
1 tablespoon vegetable oil |
2 (6-ounce) packages martha white cotton country or buttermilk cornbread mix |
3 cups cubed cooked chicken, seasoned with salt and pepper |
1 cup frozen corn kernels |
1 1/2 teaspoons poultry seasoning |
1 3/4 cups milk |
2 large eggs, lightly beaten |
Directions:
1. Preheat the oven to 400°. Melt the butter in a 10-inch cast iron skillet over medium heat; cook the onion and celery, stirring occasionally, until tender, about 10 minutes. Remove the vegetable mixture to a large bowl.
2. Pour the oil in the same skillet; place in the oven to heat for about 5 minutes.
3. Add the cornbread mix, chicken, corn, poultry seasoning, milk, and eggs to the vegetable mixture; blend well. Carefully remove the skillet from the oven; pour the batter into the hot skillet. Bake until golden brown, 30 to 35 minutes. Cut into wedges and serve.
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