Chicken-and-Cornbread Dressing

Ingredients

• 0.3 cup butter melted
• 2 cups buttermilk 
• 2 tablespoons canola oil 
• 1 cup celery chopped
• 2 cups meat from a rotisserie chicken cooked chopped
• 2 cups self-rising cornmeal mix white
• 2 large eggs lightly beaten
• 0.5 cup flour all-purpose
• 2 tablespoons sage fresh chopped
• 1 teaspoon pepper freshly ground
• 2 tablespoons sugar 
• 1 cup onion sweet chopped

Equipment

• frying pan
• oven

Directions

1. Preheat oven to 42
2. Saut first 4 ingredients in hot oil in a 12-inch cast-iron skillet over medium heat 8 to 10 minutes or until tender.
3. Remove from skillet; wipe skillet clean.
4. Stir together cornmeal mix, buttermilk, and next 4 ingredients just until moistened. Stir in onion mixture and chicken just until blended.
5. Pour batter into hot 12-inch skillet.
6. Bake at 425 for 25 to 30 minutes or until golden brown.