Ingredients
Cornbread:
¾ cup self rising meal
¾ cup self rising flour
½ teaspoon baking powder
lots of whole buttermilk
½ stick of butter
(I won’t lie. Sometimes I cheat and use buttermilk cornbread mix.)
Dressing:
Boil a chicken with celery then debone
1 stick of butter
Salt & pepper
Sage
1 large onion
1 bell pepper
3 stalks of celery
1 can cream of chicken soup
1 can cream of mushroom soup
3 boiled eggs, cut in pieces
4 raw eggs
3-4 buttermilk biscuits (homemade or Mary B’s)
Cooked and crumbled cornbread (from above)
Chicken Broth from boiled chicken until it become soupy
Preparation
Obviously, cook the cornbread and biscuits first, then crumble. Add chicken and remaining ingredients. I usually mix this in a huge gumbo pot, then pour it into the pan, simply because it’s easier to mix and the largest bowl I have isn’t big enough to hold it.
Bake it at 400 degrees for about 45 minutes to an hour. Don’t let it get to brown around the edges or too dry in the center.
