Cornbread Dressing

2 Boneless, skinless Chicken Breast
1.5 Cup white cornmeal
.5 Cup whole grain flour
Dash of Salt
1.5 tsp baking powder
1 Egg
1 Cup of milk
1 Cup of chopped Celery
1 Cup of chopped onion
1 Cup of chopped bell pepper
2 Tblsp of real butter
1 can Cream of Chicken soup
2 Hard-boiled Eggs
1 raw egg
2 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.