Prep 1 hr
Cook 50 mins
This recipe will make one large and one smaller casserole, so freeze one for later, or serve both to a crowd! I have made this casserole without using the cooked chicken and it is still very good, you can also add in cooked chopped bacon in place of the chicken if desired, then use the drippings for the cornbread! You can bake and then freeze the cornbread up to 1 month ahead if desired, then defrost to use in this recipe. If you don't have a 10-inch cast-iron skillet use a 9-inch round cake pan. Since my family likes spicy, I add in 1-2 jalapeno peppers, seeded and finely chopped into the cornbread mixture, if you like extra heat then add them in! This is a very good casserole! Servings is for both casseroles and is only estimated.
- 2 cups cornmeal
- 1⁄2 cup flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons sugar
- 2 large eggs
- 2 cups buttermilk
- 1 pinch cayenne pepper (optional)
- 3 tablespoons melted butter (bacon fat is even better!)
- 1⁄2 cup butter
- 3 bunches green onions (about 12) or 1 large yellow onion, finely chopped
- 2 tablespoons fresh minced garlic (or to taste)
- 3 large celery ribs, finely diced
- 4 large eggs
- 1 (16 ounce) package herb seasoned stuffing mix
- 2 (10 ounce) cans corn niblets, well drained or 2 cups frozen corn, thawed
- 3 -4 cups finely chopped cooked chicken or 3 -4 cups cooked turkey
- 5 (14 ounce) cans chicken broth
- salt and black pepper
- grated parmesan cheese (use any amount desired)
- For the cornbread; in a large bowl stir together the cornmeal, flour, baking powder, baking soda, salt, sugar and cayenne (if using).
- Add in 2 eggs and the buttermilk; whisk until just moistened.
- Set oven to 425 degrees.
- In the oven, heat 3 tablespoons butter (or bacon drippings) in a 10-inch cast-iron skillet or cake pan for 5 minutes.
- Pour the HOT butter or bacon drippings into the cornmeal batter; stir to combine, then pour the batter into hot skillet or cake pan.
- Bake at 425 degrees for 20-25 minutes or until golden.
- At this point you can freeze the the cornbread for up to 1 month if desired.
- In a large skillet melt 1/2 cup butter over medium heat; add in the green onions (or yellow onions) garlic and celery, saute for about 5 minutes or until tender.
- In a bowl whisk together 4 large eggs.
- Break the cooled cornbread into pieces and add to the eggs along with the green onion mixture, stuffing mix, chicken broth, corn niblets and cooked chopped chicken or turkey; stir with wooden spoon until just blended.
- Season with salt and black pepper to taste.
- Butter both a 13 x 9-inch and a 9-inch baking pan.
- Spoon the mixture between the 2 pans, then sprinkle the tops with grated parmesan cheese.
- Set oven to 350 degrees.
- Bake the 13 x 9-inch for about 50-60 minutes and the 9-inch for about 10 minutes less.