Directions:
- Heat oven to 400 degrees Fahrenheit.
- Melt butter in 10-inch cast iron skillet; cook onion and celery until tender, about 10 minutes.
- Remove vegetables from skillet; place in a large bowl.
- Pour oil in same cast iron skillet; place in oven to heat for about 5 minutes.
- Add cornbread mix, cooked chicken, corn, poultry seasoning, milk and beaten eggs to the cooked vegetables in the large bowl; blend well.
- Pour cornbread batter into the hot cast iron skillet.
- Bake 29 to 35 minutes or until golden brown.
- Cut into wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 663.33 Kcal (2777 kJ) | ||
| Calories from fat | 476.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.92g | 81% | |
|---|---|---|---|
| Cholesterol | 240.41mg | 80% | |
| Sodium | 642.79mg | 27% | |
| Potassium | 575.57mg | 12% | |
| Total Carbs | 19.67g | 7% | |
| Sugars | 6.53g | 26% | |
| Dietary Fiber | 1.89g | 8% | |
| Protein | 27.62g | 55% | |
| Vitamin C | 2.4mg | 4% | |
| Iron | 1.9mg | 11% | |
| Calcium | 150.6mg | 15% | |
| Amount Per 100 g | |||
| Calories | 228.54 Kcal (957 kJ) | ||
| Calories from fat | 164.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.23g | 81% | |
|---|---|---|---|
| Cholesterol | 82.83mg | 80% | |
| Sodium | 221.46mg | 27% | |
| Potassium | 198.3mg | 12% | |
| Total Carbs | 6.78g | 7% | |
| Sugars | 2.25g | 26% | |
| Dietary Fiber | 0.65g | 8% | |
| Protein | 9.52g | 55% | |
| Vitamin C | 0.8mg | 4% | |
| Iron | 0.7mg | 11% | |
| Calcium | 51.9mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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