Chicken & Cornbread Dressing
  • 1cup chopped organic sweet onion
  • 1cup chopped organic celery
  • 1tablespoon dried sage (or 2 tbsp. fresh)
  • 1teaspoon each salt and pepper
  • 2tablespoons butter or lard
  • 2cups sprouted yellow corn flour or cornmeal
  • 1teaspoon baking soda
  • 1teaspoon baking powder (aluminum-free)
  • 2cups whole buttermilk (organic or raw)
  • 1/2cup sprouted flour (your choice)
  • 2 large organic or pastured eggs, lightly beaten
  • 1/4cup organic butter, melted
  • 2tablespoons organic sugar (optional)
  • 2cups chopped cooked chicken
  1. Preheat oven to 425 degrees.
  2. Saute onion, celery, and sage in butter or lard in a 12" cast-iron skillet over medium heat 8–10 minutes or until tender.
  3. Remove from skillet.
  4. Stir together corn flour, baking soda and powder, salt and pepper, flour, sugar, buttermilk, eggs, and melted butter just until moistened.
  5. Stir in onion mixture and chicken just until blended.
  6. Pour batter into hot 12" skillet.
  7. 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.