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Country Kitchen
October 2, 2013 Previous Recipe | Next Recipe
FIRST PLACE - Cajun Party Cornbread
SECOND PLACE - Buttermilk Cornbread & Muffin Fresh Tomato Tart with Black Pepper Cornbread Crust
THIRD PLACE - Sweet Potato Cornbread
AUTAUGA COUNTY - Sour Cream Cornbread
BARBOUR COUNTY - Dilled-Cornbread Muffins
BLOUNT COUNTY - Broccoli Cornbread
BUTLER COUNTY - Mexican Cornbread
CALHOUN COUNTY - Broccoli Cornbread
CHAMBERS COUNTY - Spinach Cornbread
CHEROKEE COUNTY - Mexican Cornbread
CLAY COUNTY - Broccoli Cornbread
CRENSHAW COUNTY - Mexican Cornbread
CULLMAN COUNTY - Sausage Cornbread Muffins
DALE COUNTY - Spicy Cornbread Muffins
ELMORE COUNTY - Sweet Onion Cornbread
ETOWAH COUNTY - Spinach Cornbread
FRANKLIN COUNTY - Cornbread Dressing Bites
GENEVA COUNTY - Mexican Cornbread Deluxe
JACKSON COUNTY - Corny Corn Bread
LAUDERDALE COUNTY - Sausage-Cheddar Corn Bread
LEE COUNTY - Broccoli Cornbread
LIMESTONE COUNTY - Pepper Jack Cornbread
MARSHALL COUNTY - Mexican Cornbread
MOBILE COUNTY - Fiesta Cornbread
MONROE COUNTY - Alabama Cornbread
MONTGOMERY COUNTY - Sour Cream Cornbread
MORGAN COUNTY - Cheesy Bacon Fiesta Cornbread
RANDOLPH COUNTY - Broccoli Cornbread
RUSSELL COUNTY - Sour Cream Corn Muffins
SHELBY COUNTY - Mexican Cornbread
ST. CLAIR COUNTY - Bacon, Onion and Cheese Cornbread
SUMTER COUNTY - Broccoli Cornbread
TUSCALOOSA COUNTY - Cornbread Fiesta
FRANKLIN COUNTY - Cornbread Dressing Bites

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)

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

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