I make 2 skillets of cornbread for this recipe. You can bake it in a metal or glass pan but I like using my cast iron skillet. Go ahead and put your chicken on to boil in quite a bit of water and a little salt to make your chicken broth. I use a whole chicken, cut up.
Make your cornbread. Here's the recipe I use for 1 skillet (double it for dressing).
2 eggs, lightly beaten
1 cup milk
1/4 cup oil
1 1/2 cups yellow cornmeal
1 cup all-purpose flour
3 T. sugar
Preheat oven to 450 degrees. Mix all ingredients and pour into well-greased skillet or pan. Bake at 450 degrees for 20 to 25 minutes until golden brown. Set cornbread aside to cool.
2 skillets cornbread
2 eggs, boiled and chopped
1/4 cup onion, chopped
Sage (to taste, we like a lot!)
In a large bowl, crumble your cornbread, add chopped onion and eggs. Pour in chicken broth 2 cups at a time and mix. Continue adding broth until moist. Let sit a bit so the cornbread will soak up the broth and then add a little more. You don't want it too dry. When you get it good and moist, add a little more broth, you want it almost like a really thick soup because it will dry out some during baking, start adding your sage. I was using fresh sage and used 2 handfuls of chopped leaves. That wasn't enough for us (my husband was doing the tasting) so I added another teaspoon of dried sage.
Mix well, add a little salt and pepper, pour into a large baking dish and bake in a 350 degree oven for about 30 minutes. Serve with chicken.
I was eating a plate of this all warmed up while I typed this...yum!
Now I'm going to have me a Sister Schubert roll with some apple jelly.
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