Chicken and Dressing Skillet Bake

2 tablespoons butter


1 cup chopped onion

1 cup chopped celery

1 tablespoon Crisco® Pure Vegetable Oil

2 (6 oz.) packages Martha White® Cotton CountryTM Cornbread Mix

OR 2 (6 oz.) packages Martha White® Buttermilk Cornbread Mix

3 cups cubed cooked chicken, seasoned with salt and pepper

1 cup frozen whole kernel corn

1 1/2 teaspoons poultry seasoning

1 3/4 cups milk

2 large eggs, beaten

HEAT oven to 400°F. Melt butter in 10-inch cast iron skillet; cook onion and celery until tender, about 10 minutes. Remove vegetables from skillet; place in large bowl. POUR oil in same cast iron skillet; place in oven to heat for about 5 minutes. Add cornbread mix, chicken, corn, poultry seasoning, milk and eggs to cooked vegetables in large bowl; blend well. POUR cornbread batter into hot cast iron skillet. Bake 29 to 35 minutes or until golden brown. Cut into wedges.


recipe source: Crisco