Search

Chicken and Cornbread Dressing

By: Emily Cox
Cook 1 hour 30 mins
4 Servings
Ingredients
  • 2 Cups Plain cornmeal
  • 1 Cup self-rising flour
  • 4 Teaspoons baking powder
  • 1 Small Whole Chicken
  • 6 eggs
  • 1 Cup melted butter
  • 1 Large onion Diced
  • 2 Cans cream of celery soup
  • 2 Cans cream of chicken soup
Instructions

Cornbread Instructions:

  1. Sift Cornmeal, flour, and baking powder together and set aside.
  2. Beat all 6 eggs well, add in buttermilk and melted butter mixing well.
  3. Combine this mixture to the dry ingredients.
  4. Preheat oven to 375 degrees.
  5. Grease a 9×13 baking dish.
  6. Pour batter in and bake until bread is golden brown, usually about 30-40 minutes.

Dressing Instructions:

  1. Boil chicken, saving broth and deboning meat when it is cooled. Set aside meat and broth to mix in later.
  2. Sauté diced onion in a small amount of butter until it starts turning translucent, set aside.
  3. Crumble cornbread into a Large bowl and add in deboned chicken, sauted onion, cans of cream of celery, cans of cream of chicken.
  4. Add in broth by the cupfuls until desired consistency ( very wet) is reached ( it takes several, usually at least 5 ).
  5. Mix well, making sure all is combined.
  6. Bake at 375 degrees for approx one hour or until golden brown, making sure not to overcook or dry out.
Notes

Headline

Never Miss A Story

Get our Weekly recap with the latest news, articles and resources.
Cookie policy
We use our own and third party cookies to allow us to understand how the site is used and to support our marketing campaigns.

Sign up for our e-newsletter

for the latest articles, news, events, announcements and alerts from Alabama Living