Chicken Cornbread dressing

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Cornbread:
1 piece of bacon (for the fat to cover the bottom of your pan) Or 2 tbsp butter
4 eggs
3/4 cup water
2/3 cup water
3/8 heavy cream
3 tbsp buttermilk
1 tbsp cane syrup
2 1/4 cups flour
1 cup cornmeal
1.5 tsp baking powder
1 tsp cayenne pepper
3 tsp slap ya mama original seasoning
Directions:
Heat oven to 400
Place the pan in there to get it nice and hot while you mix the cornbread
Remove the pan and add your butter to coat the bottom of the pan
If you use bacon, cook your bacon until browned on each side
Mix wet ingredients in one bowl and then the dry ingredients in a separate bowl
Make a well in the dry ingredients, add the wet, mix until all combined
Pour into hot cast iron pan

Boil chicken:
1 chicken- about 4-5 lbs
1 tbsp salt
1 tbsp garlic
1 large onion
3 celery stalks
1 carrot
Sprinkle of thyme
Directions:
Boil until chicken is falling apart and done
Reserve stock
Let the chicken cool and then pick the meat off the bones

Putting the dressing together:
1-2 tbsp slap ya mama
1 cup green onions chopped
1/2 tsp ground thyme
1 tsp cayenne pepper
4-6 cups chicken stock
Directions:
Place corn bread into large mixing bowl
Crumble it, leaving large chunks
Add about 3 cups of chicken broth to start
Add the seasonings (start with 1 tbsp slap ya mama)
Start tasting it to see if you need to adjust anything
Add more chicken broth, if the mixture is not wet
You want a very wet mixture, so add the chicken broth then let it sit for 10 minutes to see if it soaked up all the liquid or may need more