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1
For crust, mix cornmeal, flour, baking powder, sugar, salt, baking soda, oil, buttermilk, and egg in mixing bowl until smooth.
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2
Pour into greased 8-inch x 8-inch baking pan and bake at 375 degrees F for 20 to 25 minutes until done.
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3
Remove from oven and let cool completely.
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4
When cool crumble corn bread and place 3 cups of cornbread crumbs in mixing bowl.
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5
Add 1/2 cup melted butter to crumbs and mix well, set aside.
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6
In a saucepan on medium low heat, melt butter and saute onions and celery until transparent, stirring occasionally.
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7
Add chicken broth, cream of chicken soup, salt, and pepper.
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8
Stir until well blended and soup is incorporated.
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9
Add chicken, stir and blend until mixture reaches a low simmer.
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10
Cook for 5 minutes, remove from heat.
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11
Place chicken mixture in buttered casserole dish 2 1/2 quart, or individual casserole dishes (about four).
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12
Spoon cornbread crumb topping on top of chicken mixture, do not stir in chicken filling.
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13
Place baking dish in preheated oven at 350 degrees F for 35 to 40 minutes.
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14
The crumbs will turn a golden yellow.
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15
A viewer, who may not be a professional cook, provided this recipe.
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16
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
