Chicken and Dressing Skillet Bake Tuesday, June 25, 2013


Based on the 1st prize winner at the first Cornbread Festival 1997

1 cup each, chopped celery and chopped onion
2 TBSP butter
1 TBSP oil
2 cups buttermilk
2 eggs, beaten
1 8 ½ oz can cream style corn
2 cups Martha White Self Rising Corn Meal Mix
2 tsp rubbed sage (or to taste)
¼ tsp ground cayenne pepper (or to taste)
3 cups cook chicken, chopped


Heat oven to 450 deg. In a 10 inch Lodge cast iron skillet, cook celery and onion in butter until tender, about 10 minutes. Remove vegetables from skillet and place in a large bowl. Pour oil in same cast iron skillet and place in oven to heat for about 5 minutes. Add remaining ingredients to vegetables in bowl. Blend well. Pour cornbread batter into hot cast iron skillet. Bake at 450 deg for 25 to 35 minutes or until golden brown. Cut into wedges to serve.

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