Ingredients
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1 cup yellow cornmeal
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1/3 cup flour
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1 1/2 teaspoons baking powder
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1 tablespoon sugar
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1/2 teaspoon salt
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1/2 teaspoon baking soda
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2 tablespoons vegetable oil
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3/4 cup buttermilk
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1/2 cup butter, melted
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2 1/2 cups cooked chicken breasts (cut into bite- size pieces)
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1/4 cup yellow onion (chopped)
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1/2 cup celery (thin chopped)
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1/4 teaspoon fresh ground pepper
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1 (10 3/4 ounce) can cream of chicken soup
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1 3/4 cups chicken broth
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1 egg
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1 teaspoon salt
Instructions
- Mix cornmeal, flour, baking powder, sugar, salt, baking soda, vegetable oil, buttermilk and egg together in mixing bowl until smooth.
- Pour into greased 8" x 8" baking pan and bake at 375°F for 20 - 25 minutes until done. Remove from oven and let cool completely.
- When cool, crumble corn bread and place 3 cups of corn bread crumbs in mixing bowl. Add 1/2 cup melted butter to crumbs and mix well, set aside.
- In sauce pan on medium low heat place butter and saute onions and celery until transparent, stirring occasionally.
- Add chicken broth, cream of chicken soup, salt, and pepper.
- Stir until well blended and soup is dissolved completely. Add chicken, stir and blend until mixture reaches a low simmer. Cook for 5 minutes,
- Remove from heat. Place chicken mixture in buttered casserole dish (2 1/2 qt.), or individual casserole dishes (about four).
- Spoon cornbread crumb topping on top of chicken mixture (do not stir in chicken filling) and place baking dish in preheated oven at 350°F for 35 - 40 minutes. The crumbs will turn a golden yellow.