NCF Hot Chicken Cornbread

Ingredients

1 ½ cups Martha White Self-Rising Cornmeal
½ cup Martha White Self-Rising Flour
1 cup Mayfield Milk
1 cup chopped cooked chicken
1 egg
1/2 cup sour cream
½ cup ranch dressing or blue cheese dressing
¼ cup dark brown sugar
1 tablespoon cayenne pepper
1 tsp chili powder
1 tsp garlic powder
1 tsp paprika
1 tablespoon hot sauce (Texas Pete)

Directions

Mix all dry ingredients and add sour cream cheese, spices, chicken, brown sugar, and milk, Mix well.
Bake in a greased 9 X 13 pan or 10 in Lodge Cast Iron Skillet. Bake for 25 minutes at 400 degrees or until golden brown.