CHICKEN AND CORNBREAD DRESSING

Ingredients

2 cups self-rising corn meal
2 teaspoons baking powder
1½ cups buttermilk
6 eggs
3 tablespoons oil
½ sleeve saltine crackers, broken in pieces
1 (10¾-ounce) can cream of chicken soup
Additional canned chicken broth, if desired
5 chicken breasts, cooked until tender and cut into pieces (reserve broth)
1 stick butter, cut into small pieces

Preparation

Mix cornmeal and next four ingredients together, put in greased and heated cast iron skillet and bake at 425 F until lightly browned. Break cornbread into small pieces in a 9-x13-inch casserole dish coated with non-stick spray. Add crackers and condensed soup. Stir in broth to reach desired consistency, and add cooked chicken to mixture. Top with butter. Place in oven on middle rack and bake at 425 F until browned. Serve with cranberry sauce if desired.