Chicken & Cornbread Dressing
Course
Entrees
,
Sides & Salads
Ingredients
1
cup
chopped organic sweet onion
1
cup
chopped organic celery
1
tablespoon
dried sage (or 2 tbsp. fresh)
1
teaspoon
each salt and pepper
2
tablespoons
butter or lard
2
cups
sprouted yellow corn flour or cornmeal
1
teaspoon
baking soda
1
teaspoon
baking powder (aluminum-free)
2
cups
whole buttermilk (organic or raw)
1/2
cup
sprouted flour (your choice)
2
large organic or pastured eggs, lightly beaten
1/4
cup
organic butter, melted
2
tablespoons
organic sugar (optional)
2
cups
chopped cooked chicken
Instructions
Preheat oven to 425 degrees.
Saute onion, celery, and sage in butter or lard in a 12" cast-iron skillet over medium heat 8–10 minutes or until tender.
Remove from skillet.
Stir together corn flour, baking soda and powder, salt and pepper, flour, sugar, buttermilk, eggs, and melted butter just until moistened.
Stir in onion mixture and chicken just until blended.
Pour batter into hot 12" skillet.
Bake at 425 degrees for 25–30 minutes or until golden brown.
Recipe Notes
NOTE:
A fresh garden salad makes this a great springtime supper.