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Chicken and Dressing Skillet Bake

Oxmoor House
Yield Serves 6
Sue Gulledge of Springville, Alabama, won the very first National Cornbread Cook-off in 1997 with this skillet full of tasty good flavor.


  • 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

How to Make It

  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.

The Lodge Cast Iron Cookbook