Chicken-and-Cornbread Dressing was intended to be an all-in-one skillet (cast-iron or otherwise) supper. The self-rising white cornbread mix sped things along a bit. Morsels of chicken are stirred into the dressing mixture that has lots of chopped onion, celery, and sage.
Served with a little sliced avocado on the side, this legendary Southern side dish moved up into main-course billing.
1 cup chopped sweet onion
1 cup chopped celery
2 tablespoons fresh sage
1 teaspoon freshly ground pepper
2 tablespoons canola oil
2 cups self-rising white cornmeal mix
2 cups buttermilk (see low-fat substitution below)
1/2 cup all-purpose flour
2 large eggs, lightly beaten (or 1/2 cup egg substitute)
1/4 cup butter, melted
2 tablespoons sugar (or sugar substitute)
2 cups chopped cooked chicken
Preheat oven to 425 degrees. Saute first 4 ingredients in hot oil in a 12-inch cast-iron skillet over medium heat 8 to 10 minutes or until tender. Remove from skillet; wipe skillet clean. Stir together cornmeal mix, buttermilk, and next 4 ingredients just until moistened. (For low-fat substitution, pour 6 teaspoons vinegar into a 2-cup measuring cup; then pour in skim milk up to the 2-cup line. Stir; allow mixture to sit for 5 minutes.) Stir in onion mixture and chicken just until blended. Pour batter into hot 12-inch skillet. (This also can be baked in a standard casserole dish that has been sprayed.) Bake at 425 degrees for 25 to 30 minutes or until golden brown. Makes 8 to 10 servings. (Source: Southern Living January 2012)