Chicken and Dressing Cornbread


1 ½ cups Martha White Self-Rising Cornmeal
½ cup Martha White Self-Rising Flour
1 cup Mayfield Buttermilk
1 egg
1 cup chopped cooked chicken
½ cup melted butter
1/2 cup cream of chicken soup
¼ cup chopped onions
¼ cup chopped celery
2 tsp rubbed sage


Mix cornmeal, flour, chicken, onions, celery, soup butter, egg, and mix. Add buttermilk and sage.

Pour into a greased Lodge cast iron skillet and bake at 425 degrees for 25 minutes.