Cornbread Dressing
- Number of Servings: 10
Ingredients
2 Boneless, skinless Chicken Breast1.5 Cup white cornmeal.5 Cup whole grain flourDash of Salt1.5 tsp baking powder1 Egg1 Cup of milk1 Cup of chopped Celery1 Cup of chopped onion1 Cup of chopped bell pepper2 Tblsp of real butter1 can Cream of Chicken soup2 Hard-boiled Eggs1 raw egg2 Tblsp ground Sage
Boil chicken breasts until tender/done. Remove from chicken stock (reserve chicken stock). In a separate bowl, combine cornmeal, flour, salt, baking powder, milk, egg. Melt shortening in a cast iron skillet. Pour and stir at the same time into cornbread mixture reserving some oil in skillet. Mix well and pour cornbread mixture into cast iron skillet. Bake at 350 for approximately 40 minutes until golden and done, remove from pan, and crumble in a large mixing bowl. Set aside.
Chop bell pepper, onion, celery, sautee in 2 tbls butter. Add this to cornbread, shred chicken add to cornbread mixture. Pour some of chicken stock into cornbread mixture. Mix well. Add 2 tbsp of sage, 1 raw egg, 1 can of cream of chicken. Mix well. Add chopped hardboiled eggs. Mix well. Take cornbread mixture, pour into casserole dish, 9x13 and bake for 45 minutes to 1 hour until done in the middle.
Serving Size: Makes 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user AWBROWN40.
Chop bell pepper, onion, celery, sautee in 2 tbls butter. Add this to cornbread, shred chicken add to cornbread mixture. Pour some of chicken stock into cornbread mixture. Mix well. Add 2 tbsp of sage, 1 raw egg, 1 can of cream of chicken. Mix well. Add chopped hardboiled eggs. Mix well. Take cornbread mixture, pour into casserole dish, 9x13 and bake for 45 minutes to 1 hour until done in the middle.
Serving Size: Makes 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user AWBROWN40.
Nutritional Info Amount Per Serving
- Calories: 255.0
- Total Fat: 12.5 g
- Cholesterol: 98.6 mg
- Sodium: 372.2 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 2.9 g
- Protein: 11.9 g
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