Title: Chicken on Eggbread (An Old Southern Treat)
Categories: None
Yield: 1 Servings

2 c Corn meal
1/2 ts Soda
1 ts Salt
2 Eggs
1 c Buttermilk
1 ts Baking powder
6 tb Fat or lard
Slicked cooked chicken; (I
-chop it up)

-----------------------------------SAUCE-----------------------------------
3 tb Minced onions
3 c Chicken broth
3 tb Minced celery
1/4 c Cream
1/2 c Butter
Salt and pepper to taste
5 tb Flour
1 ds Nutmeg

Combine all ingredients except chicken. Pour into a well-greased pan and
bake in 350 degrees oven for 25 minutes. Cut in squares and split. Place
slices of chicken on bread and serve hot with sauce.

SAUCE: To make sauce, saute onion and celery in butter. Stir in 5
tablespoons flour until blended. Add chicken broth. Cook (stirring
constantly) until thick. Add cream and season to taste with salt, pepper
and a dash of nutmeg.

Note: I sometimes use a cornbread mix rather than use the recipe. I also
use the sauce recipe as a guide but will vary the amount of broth, etc.
according to what I have on hand. For example, I always use less butter
than the recipe calls for.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by g.barham@juno.com
(Gina J. Barham) on Dec 28, 1997