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Chicken-and-Cornbread Dressing

Chicken-and-Cornbread Dressing

A favorite Southern side dish moves front and center as an all-in-one skillet supper.

Southern Living JANUARY 2012

  • Yield: Makes 8 to 10 servings
  • Hands-on:20 Minutes
  • Total:45 Minutes

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

Preparation

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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