Chicken With Cornbread Dressing

• 2 c. self-rising cornmeal
• 3 eggs
• 1 3/4 c. buttermilk
• 1/4 c. oil
• 1 tsp. sugar
• 1 chicken, boiled
• 1/2 c. onion
• 1/2 c. celery
• 4 slices white bread
• 1 can cream of chicken soup
• salt and pepper to taste
• 2 chicken bouillon cubes
• 1 c. water

1. Preheat oven to 450u0b0.
2. Grease iron skillet and heat.
3. Beat eggs; add remaining ingredients for cornbread (first 5 ingredients).
4. Blend well; pour into prepared skillet.
5. Bake 20 to 25 minutes or until brown.
6. Boil chicken until tender; remove meat from bones.
7. Set aside meat and broth.
8. Crumble cooked cornbread in large pan.
9. Add 4 slices of bread.
10. Pour chicken broth over hot bread.
11. Mix well; add chopped onion, celery, meat and cream of chicken soup and bouillon cubes.
12. Pour into 13 x 9 x 2-inch baking pan (greased pan).
13. Bake about 30 to 45 minutes at 350u0b0 or until brown.
14. (Will be very moist.)

cornmeal, eggs, buttermilk, oil, sugar, chicken, onion, celery, white bread, cream of chicken soup, salt, chicken bouillon cubes, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=731999 (may not work)