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Sunday, June 26, 2016

Make a Meal with Cornbread

Janet Groene's
ChiCorn Bread
    Pick up a rotisserie chicken to make this one-dish supper. 

1 deli-roasted chicken
1/2 stick butter
1 box cornbread stuffing
2 cups chicken broth
1 cup liquid egg substitute

    Dice the chicken and put it in a big plastic bag with the  cornbread stuffing mix. Melt butter in a large skillet and tip pan to coat well. Add chicken mixture.  Drizzle with broth. When broth is absorbed, drizzle with egg.

    Cover skillet and cook over low-medium heat until crusty around the edges and set, as for custard. Serve in wedges. Serves 6. 

Janet Groene's newest book is a "prepper" cookbook aimed at campers and boaters. It's a guide to buying and using ordinary supermarket foods for boondocking and emergencies.

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