"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Chicken & Cornbread Dressing Recipe

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This recipe for Chicken & Cornbread Dressing is from Recipes from Grandmama, 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!



Chicken & Dressing

1 hen or chicken (approx. 5 lbs.)
10 c. water
12 c. crumbled cornbread **
4 c. crumbled white bread
c. chopped celery
c. chopped onion
6 hard-boiled eggs, grated
seasoning salt
sage (optional)

Place hen in Dutch oven or crockpot, cover with water. Add salt and pepper to taste.
Cook on low heat until chicken is tender. Remove chicken and save broth. Add water or canned broth to equal 10 cups if necessary. Cut up chicken; cover and set aside to serve with dressing.

Place onion and celery in sauce pan and add 1 cup water; cook until tender. In a large mixing bowl, crumble cornbread and white bread. Add cooked onion and celery; add reserved chicken broth until well blended. Add grated eggs, add more salt and pepper to taste. Add sage to taste if desired. Place in buttered casserole dish and sprinkle seasoning salt on top. Bake in 375 oven until lightly browned and center bubbles.

**Cook cornbread 2 to 3 days in advance. Store in air tight container until ready to make dressing. (Recipe for cornbread next)

I make this in 2 10" x 10" casserole dishes.

Easy Southern Cornbread

Baker's Joy spray
2 large eggs
2 2/3 c. milk
1/2 c. vegetable oil
4 c. Self-Rising Enriched White Buttermilk corn meal mix

Heat oven to 450 degrees. Spray 9" x 13" baking pan with cooking spray.

Whisk egg in medium bowl. Stir in milk, oil and corn meal mix until smooth. Batter should be creamy and pourable. If too thick, add 1 to 2 tbsp. additional milk. Pour batter into baking pan. Bake 20 to 25 minutes or until golden brown.




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