Updated: Nov 25, 2020
Thanksgiving is right around the corner. I decided to start a series of dishes you can make for your dinner. It’s also super easy to make as well. I prefer to make the cornbread from scratch, it tastes better than the box mix. It is a must that you bake your cornbread the day before and let it sit out overnight so it can dry out.
Mix the ingredients for your cornbread and bake on 350 for 20-25 minutes. MAKE SURE YOU MAKE YOUR CORNBREAD THE DAY BEFORE. Cook your chicken thighs and season them with whatever your like, if you want to use chicken breast you may; however thighs has more flavor. Once your chicken is done shred it and set it to the side. Now it’s time to crumble up your cornbread, add in your sautéed veggies, along with the chicken and your seasonings. Slowly start to pour in your chicken broth, mix and add more broth; repeat until you’re done pouring in the broth, you can taste it at this point to make sure it’s seasoned to your liking. After you taste it add in your egg and mix well. Now pour the mixture into your greased baking dish and bake for 40 min to an hour on 350 depending on how dry you like it. Once it’s done add your gravy and/or cranberry sauce and you’re good to go.
1 cup of self rising corn meal
1 cup of self rising flour
1 large egg
2 tablespoons of vegetable oil
1 cup of milk
2 boneless skinless chicken thighs or 1 large chicken breast (seasoned to your liking)
1 teaspoon of sage- add a little at a time sage is powerful
1 teaspoon of poultry seasoning
1 teaspoon of Cajun seasoning 1/4 teaspoon of black pepper
1 large egg for the mixture before it goes into the oven
1 medium green bell pepper diced OR 1 medium red bell pepper— you can also do 1/2 of each
1/2 of a yellow onion diced
2 celery stalks diced 3 cups of chicken broth
This recipe was made in a 9x9 baking dish. If you need double, go ahead and double the recipe.