Walking down the flour aisle in the grocery store is a lot different in Florida compared to anywhere in the West. I have shopped in just about every state from the Rocky Mountains west and let me tell you, nothing prepared me for the vast array of products that I have found here. Not only are there the usual brands: Gold Medal, Pillsbury, King Arthur and generic, but there are at least another three or four independent brands, too. And the cornmeal! Whereas I was used to maybe one or two brands in a small portion of one shelf, here there is a six foot section from top to bottom! Cornmeal, self-rising cornmeal, cornbread mix of all sorts and sizes. Don’t even get me started on the crumb coatings! Shake -N-Bake is nothing compare to the abundant offerings I seen recently. I have been like a kid in a candy store, or better stated, a baker in the flour aisle!
So, I bought a few different bags of cornmeal. We love cornbread and corn muffins, so I knew we would have no trouble eating it. A while ago, I made up some cornbread from a bag of self rising cornmeal. I doubled the recipe and made two pans so we could eat the leftovers with honey. I put them in the oven, set the timer for the amount of time the recipe called for and then I may or may not have left the house to pick up my kids from school while it was baking and I may or may not have forgotten it was in the oven.
The cornbread was a tad dry.
So I had an entire pan left that no one really wanted to eat. Not being one to throw out food, I did a little research in my cookbooks and found a recipe that used leftover cornbread in one of my Taste of Home annuals. This delicious casserole saved the day. Next time, I would serve it with gravy.
1. Info for Cornbread Chicken Casserole
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Cornbread Chicken Casserole
- 1 8×8 pan cornbread, cut into cubes
- 4-6 slices bread, cut into cubes
- 3 cups chopped, cooked chicken (I used 3 hind quarters)
- 2 cans cream of chicken soup
- 1 cup chicken broth
- 2 tsp rubbed sage
- 1 tsp onion powder
- salt and pepper to taste
- 1 cup shredded cheese for the top (I used string cheese ~because that was what was handy)
- Combine all ingredients except the cheese.
- Spread the mixture out into a grease 9X13 pan, top with the cheese and bake for 20 minutes at 350 or until heated through.