Recipe Index

Ingredients

• 2 cups yellow corn meal (fine)
• 2 cups flour
• 1 cup sugar
• 2 tbsps baking powder
• 1 tsp salt
• 2 cups milk
• 2/3 cup vegetable oil
• 2 whole eggs
• 4-6 bone-in skin on chicken thighs
• 2 stalks celery (cut)
• 1 whole carrot (chopped)
• 1/2 medium white or yellow onion (chopped)
• 1/2 medium green pepper (chopped)
• 4-6 whole garlic cloves
• 2 tablespoons chicken bouillon powder
• 1 tablespoon chicken bouillon base
• 2 teaspoons dried herb mix ((all-purpose seasoning or herbs de provence))
• 2 teaspoons garlic powder
• 3-4 sprigs fresh rosemary
• 2-3 sprigs fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4-6 cups water
• 2-3 pieces bacon (chopped)
• 1/2 medium white or yellow onion (diced)
• 1/2 medium green bell pepper (diced)
• 3 celery stalks (died)
• 1 1/3 cups hot chicken broth ((from above))
• 1 can of cream of chicken
• 1 can of cream of celery
• 2 tablespoons freshly chopped sage
• 2 teaspoons adobo
• 2 teaspoons paprika
• 1 teaspoons garlic powder
• 1 teaspoons onion powder
• 4 tbsps butter
• 4 tbsps flour
• 1 cup chicken broth
• season to taste

Method

1. Heat the oven to 400°F and grease a 9x13-inch baking dish, stir the cornmeal, flour, sugar, baking powder and the first salt together in a large bowl, and whisk the milk, vegetable oil and eggs together in a second bowl.
2. Pour the wet mixture into the dry mixture, stir just until combined, spread the batter in the greased dish and bake for 30 to 35 minutes, then cool the cornbread and crumble it.
3. Put the chicken thighs in a large soup pot or Dutch oven with the celery, carrot, onion, green pepper, garlic cloves, chicken bouillon powder, bouillon base, dried herb mix, garlic powder, rosemary, thyme, the second salt and the black pepper, pour in the water, bring it to a boil and simmer on low for 1 hour.
4. Heat the oven to 350°F and grease a 9x13-inch baking dish.
5. Cook the bacon in a large skillet, add the diced onion, green bell pepper and celery, and cook until the vegetables soften.
6. Combine the bacon and vegetable mixture in a large bowl with the crumbled cornbread, the deboned chicken, 1 1/3 cups of the warm chicken broth from the pot, the cream of chicken, cream of celery, fresh sage, adobo, paprika and the second garlic and onion powders, and stir until well combined.
7. Transfer the dressing to the prepared dish and bake it uncovered at 350°F for 30 minutes, then serve it hot in scoops from the baking dish.

Prep: 10 min · Cook: 125 min · Total: 135 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data