Tag Archives: Cornbread

Recipes - Entrees

Chicken-n-Dressing


This chicken-n-dressing dish is a sure thing comfort food winner served right from the oven. Combining shredded chicken, condensed soup and a savory cornbread stuffing, it is a meal in itself though my plan is to have it tonight with the remainder of the Gingered Carrots from Tuesday. It also made for a much appreciated mid-afternoon snack for mama today.

It is a snap to make once you boil the chicken breasts. Be sure to use the celery you boiled with the breasts and add only enough chicken broth until everything hangs together in your mixing bowl; I used less than 2 cups today and even then baked it closer to an hour than 45 minutes to get it dry enough while still keeping the chicken moist. The addition of the chopped boiled eggs add great flavor and texture to this dish. I was out of poultry seasoning today so I used just a pinch of rubbed sage which complemented the chicken perfectly. The mixture is very wet when you scrape into your pan before baking. You need to bake your cornbread for this dish the day before; don’t skip this step as the day-old cornbread provides the base for the dressing.

There’s nothing better than a pan of chicken-n-dressing on a cold winter day. It is definitely comfort food that satisfies the appetite and the soul; try some and be thoroughly warmed!

Chicken-n-Dressing

Ingredients

4 chicken breasts cooked, cooled, and shredded
1-2 stalks celery, sliced in large pieces
1 pan prepared cornbread, cooled and crumbled
4 eggs, boiled, chopped
1 small onion, chopped
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
2 cups chicken broth
1 can condensed cream of chicken soup, undiluted
Poultry seasoning to taste, optional

Directions Preheat oven to 350. Cook chicken breasts in water, with celery, until tender. Do not over cook or the chicken will get hard. When tender, drain. When cool, shred the chicken and chop up the celery. Combine with other ingredients in a large mixing bowl; stir to blend all ingredients; mixture will be a little wet. Scrape into a lightly greased 9×13” baking dish. Bake at 30-45 minutes or until set. Cool slightly then cut into squares to serve.

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Recipes - Breads & Biscuits

Skillet Cornbread

Whether an accompaniment to a hearty bowl of homemade soup or stew, a big pot of ham-n-beans, or perhaps just because you are craving a  good slice of cornbread and a glass of buttermilk (and lots of people do!), there is nothing as satisfying as a skillet full of this delicious Southern staple. I have nothing against using Jiffy Mix to make cornbread if you want something quick, and that product does work great especially for corn muffins, but if you want a real treat, there is nothing as good as ‘from-scratch’ cornbread with a crispy crust and a moist center.

Definitely use your cast iron skillet and do put it in the oven with a little bacon drippings so the grease is already hot before pouring your batter in; doing so will make for a browned and crunchy crust on your cornbread; remember to also sprinkle some of your dry cornmeal in the skillet before adding your batter to help develop that crispy crust.  I use Martha White self-rising corn meal, stone ground, for a robust grainy texture and then slather the top with real butter when it comes from the oven. Nothing else will do. This recipe also calls for self-rising flour, not all-purpose.  Bake it up just before the rest of your meal finishes cooking and serve hot.

At my house, cornbread is good any time but it is especially desirable with a pot of beef stew! Enjoy both mightily!

Skillet Cornbread

Ingredients

1 T. bacon drippings
3/4 cup Martha White self-rising enriched white corn meal mix
1/4 cup Martha White self-rising flour
1 T. sugar
1 cup buttermilk
3 T. Crisco vegetable oil
1 large egg, beaten
Extra corn meal mix for preparing pan

Directions Preheat oven to 450°F. Grease an 8-inch cast iron skillet with bacon drippings; place in oven to heat. Combine corn meal mix, flour and sugar in large bowl; mix well. Add buttermilk, oil and egg; blend well. Sprinkle small amount of extra corn meal mix into hot skillet and pour batter over corn meal in hot skillet. Bake 12-15 minutes or until golden brown.  Cut into wedges for serving.

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