Makes 2 dishes
Ingredients
Cornbread
- 2 cups of yellow corn meal (NOT self-rising)
- 2 cups of all-purpose flour
- 2 teaspoons of sugar
- 2 teaspoons of salt
- 2 tablespoons of baking powder
- 1/2 cup of mayo
- 2 cups of milk
- 2 eggs (beaten; or equivalent egg replacer)
Dressing
- 1 cup of green onions (finely chopped)
- 1 small onion (finely chopped)
- 1 cup of celery (finely chopped)
- 2 large cooked chicken breast (finely chopped)
- 4 10.5 oz cans of cream of chicken
- 32 oz of chicken broth
- 4 eggs (beaten; or equivalent egg replacer)
- 2 tablespoons of poultry seasoning
- 1 teaspoon of sage
Instructions
Cornbread
1. Combine dry ingredients
2. Combine wet ingredients
3. Mix wet ingredients into dry ingredients until uniform
4. Bake in a greased 13x9x2 inch pan at 425 degrees for 30 minutes
Dressing
1. Crush cornbread finely
2. Mix together cream of chicken, eggs, poultry seasoning and sage
3. In a separate bowl, mix together chicken, onions, green onions, and celery
4. Combine wet mixture with the cornbread
5. Add 32 oz of broth to the cornbread mixture
6. Pour cornbread mixture into two pans
7. Split chicken mixture between the two pans and stir
8. Bake at 350 degrees for 45 minutes
9. Cover with aluminum foil and bake an additional 10 minutes