
Thanksgiving is almost here, and I wish each of you a celebration full of blessings and warmth! If you’re looking for a new recipe to serve family and friends, I’d like to share a staple from my other favorite cookbook, Georgia Flavors: A collection of recipes from Atlanta Gas & Light Company. Enjoy!
1 1/2 cups cornmeal mix
3 T. all-purpose flour
2 T. sugar
5 eggs
1 cup buttermilk
5 slices bread
32 oz. chicken broth
1 can (10 3/4 oz.) cream of chicken soup
1/4 cup butter melted
1/2 cup seeded and chopped green pepper
1/2 cup chopped celery
1 t. pepper
Combine cornmeal, flour, sugar and 3 of the eggs and mix well. Add buttermilk and oil; mix until blended. Pour into greased 8-inch square baking pan. Preheat oven to 450 F. Bake 25 minutes, or until done. Cool and crumble cornbread and bread. Add remaining ingredients and mix well. Pour into 13×9 inch baking pan. Bake uncovered at 400 F. for one hour.
Makes 12-15 servings
Happy Thanksgiving!