Chicken on eggbread (an old southern treat)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Corn meal |
| ½ | teaspoon | Soda |
| 1 | teaspoon | Salt |
| 2 | Eggs | |
| 1 | cup | Buttermilk |
| 1 | teaspoon | Baking powder |
| 6 | tablespoons | Fat or lard |
| Slicked cooked chicken; (I chop it up) | ||
| 3 | tablespoons | Minced onions |
| 3 | cups | Chicken broth |
| 3 | tablespoons | Minced celery |
| ¼ | cup | Cream |
| ½ | cup | Butter |
| Salt and pepper to taste | ||
| 5 | tablespoons | Flour |
| 1 | dash | Nutmeg |
Directions
SAUCE
Combine all ingredients except chicken. Pour into a well-greased pan and bake in 350 degrees oven for 25 minutes. Cut in squares and split. Place slices of chicken on bread and serve hot with sauce.
SAUCE: To make sauce, saute onion and celery in butter. Stir in 5 tablespoons flour until blended. Add chicken broth. Cook (stirring constantly) until thick. Add cream and season to taste with salt, pepper and a dash of nutmeg.
Note: I sometimes use a cornbread mix rather than use the recipe. I also use the sauce recipe as a guide but will vary the amount of broth, etc.
according to what I have on hand. For example, I always use less butter than the recipe calls for.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by g.barham@...
(Gina J. Barham) on Dec 28, 1997