Recipe: Chicken and Dressing Skillet Bake (using self-rising cornmeal mix)

CHICKEN AND DRESSING SKILLET BAKE

1 cup chopped celery
1 cup chopped onion
4 tablespoons butter
1 tablespoon oil
2 cups buttermilk
2 eggs, beaten
1 (8 1/2-ounce) can cream-style corn
2 cups Martha White Self-Rising Corn Meal Mix
2 teaspoons poultry seasoning
3 cups chopped cooked chicken, seasoned with salt and pepper

Preheat oven to 450 degrees F.

In 10 1/2-inch cast iron skillet, cook celery and onion in butter until tender, about 10 minutes. Remove vegetables from skillet and place in large bowl.

Pour oil in same cast-iron skillet and place in oven to heat for about 5 minutes.

For the cornbread batter, add remaining ingredients to vegetables in large bowl; blend well.

Pour cornbread batter into heated cast-iron skillet.

Bake 25-35 minutes or until golden brown. Cut into wedges.

Makes 6 servings
Source: 1997 National Cornbread Festival Cook-off sponsored by Martha White Foods and Lodge Cast Iron