Southern Cornbread Dressing

• 3/4 cup self rising flour
• 3/4 cup self rising corn meal (white)
• 1/2 teaspoon baking powder
• 2 cups buttermilk
• one batch chicken
• 2 sticks softened butter
• 1 cup chopped onion
• 1 cup chopped bell pepper
• 3 stalks celery - 2 stalks whole, chop 1 stalk
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 4 rounds raw eggs
• 4 batch baked buttermilk biscuits
• 1 tablespoon sage (or a little more to taste)
• 1 teaspoon cajun seasoning

1. Combine the corn meal, flour, baking powder with 1/2 stick of butter and buttermilk (and the amount of buttermilk is approximate, you may add or reduce to get the perfect texture). Bake in a greased cast iron skillet at 350 until top is golden brown. Let cool, then crumble.
2. Boil the chicken with 2 stalks of celery. Let cool, then debone chicken. Reserve the broth.
3. Mix cornbread, crumbled biscuits, raw eggs, chopped vegetables, 1 1/2 sticks of butter, sage, cajun seasoning, cream soups, and add some the chicken broth. The goal is to make it wet and creamy, but not soupy.
4. Bake at 350 for approximatley 45 minutes, until the top is slightly golden brown. Do not dry out.

flour, corn meal, baking powder, buttermilk, batch chicken, butter, onion, bell pepper, celery, cream of chicken soup, cream of mushroom soup, eggs, batch, sage, cajun seasoning

Taken from www.epicurious.com/recipes/member/views/southern-cornbread-dressing-5a8ef3b1d78311731f385354 (may not work)