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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 7 |
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Family favorite. Have this every Thanksgiving and Christmas. Takes a while , but worth the time. Ingredients:
1 fryer chickens or 4 boneless skinless chicken breasts (about) |
3 cans chicken broth |
4 eggs |
2 cups meal |
1 cup flour |
2 teaspoons sage |
2 cups milk |
1 onion (chopped) |
1/2 cup oil |
Directions:
1. Begin by making cornbread first.
2. Preheat oven to 400* In medium cast iron skillet, place a little oil in pan and put on stove eye on medium heat.
3. Let oil heat.
4. Combine flour, meal, sage, onion, and milk in large mixing bowl.
5. Mix well.
6. When oil is heated in pan, add cornbread mixture.
7. Will sizzle a little.
8. Place skillet in oven.
9. Bake 20-25 min.
10. until center is done and top is browned.
11. Meanwhile, place chicken in large pot.
12. Boil until done.
13. Drain and let cool.
14. Also place eggs in small pot and boil until hardboiled.
15. Let cornbread cool completely, then crumble into large mixing bowl, shred chicken and add to cornbread along with eggs that have been peeled and diced.
16. Begin adding chicken broth.
17. I usually use 3 whole cans, but you can add more or less, just depending on how moist you want it.
18. When everything is mixed together, pout into baking dish and spread evenly.
19. Bake at 400* for 1-1 1/2 hrs.
20. and until top is browned.
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