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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Cornbread Dressing Recipe

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This recipe for Chicken Cornbread Dressing is from There Will Be Dessert, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CORNBREAD (Prebaked ahead of time.)
2 CUPS WHITE LILY CORN MEAL MIX
1 ¼ - 1 ½ CUP BUTTER MILK
1 ½ CUP OIL
1 LARGE EGG
1-2 TBSP SUGAR (3-4)
3 TBSP FLOUR
BAKE AT 425 FOR 20 – 30 MINUTES
Directions:
Directions:
IN A LARGE BOWL COMBINE THE FOLLOWING
2 MEDIUM ONIONS
8 OZ CHEDDAR CHEESE
3-4 CUPS OF COOKED AND CHOPPED CHICKEN
1-2 TBSP MUSTARD
3 BOILED EGGS CHOPPED
8 CUPS CHICKEN BROTH
MIX IN PRE-BAKED CORNBREAD AND BAKE @ 500 DEGREES FOR 30 – 45 MINUTES

 

 

 

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