FRANKLIN COUNTY – Cornbread Dressing Bites

Ingredients

Cornbread
1 (6 oz.) pkg. buttermilk cornbread mix
1/4 cup butter
1 cup finely chopped onion
1 cup finely chopped celery
1 10-ounce can cream of celery soup
1 1/4 cups chicken broth
2 large eggs
1 tablespoon poultry seasoning
1/2 teaspoon garlic powder
Creamed Chicken
Dried cranberries for garnish

Creamed Chicken:
1 10-ounce can cream of celery soup
1 8-ounce package cream cheese, softened
2 cups chopped cooked chicken
1 teaspoon dried minced onion (optional)

Preparation

Preheat oven to 350 F. Spray miniature muffin pans with no-stick cooking spray. Prepare buttermilk cornbread mix according to package directions using an 8-inch square pan; cool, crumble and set aside.

In a large skillet, melt butter over medium heat. Add onion and celery and cook until vegetables are tender. In a large bowl, combine crumbled cornbread, onion mixture and next five ingredients, stirring to combine. Spoon mixture into prepared muffin cups, filling completely. Bake for 25-30 minutes or until center of dressing looks dry. Let cool in pans for 10 minutes. Run a knife around edge of cups and remove cornbread bites from pan.

To make creamed chicken, combine soup, cream cheese and onions in pan over low heat, stirring frequently until mixture is smooth. Stir in chicken.

Top each cornbread bite with about 1 tablespoon creamed chicken. Garnish with cranberries. Serve immediately.
-Shannon Murray, Franklin County