assignmentPREPARATION
Mix well in large bowl:
Mix all well. Pour into large greased casserole dish. Bake covered 30 minutes at 350 degrees. Uncover and bake 30 minutes longer.
Preheat oven to 350°. In a bowl, stir together cornmeal and flour. Add in the buttermilk, eggs and oil. Stir until combined. Pour into greased, shallow 9 X 9" baking dish or iron skillet. Bake for 20-25minutes or until set. Let cool. (Best if used when it's day old.)
1 shredded cooked chicken breast or 2 cooked chicken thighs
SEASONINGS
poultry seasoning, sage, black pepper
Crumble cornbread into a large bowl along with the toast.
Sauté onion and celery in a little bit of butter until tender.
Add the shredded chicken and sautéed vegetables into the cornbread mixture.
Use your hands to mix thoroughly.
Add spices, 1 tsp. at a time, then more if needed to achieve the taste you want.
Next, add broth a little at a time.
Add just enough to make it thick and kind of soupy.
Taste and add more spices at this point if needed.
When content that spices are right, stir in eggs.
Pour into buttered 9 X 13" casserole pan.
Bake 45 minutes or until set.