Recipe - Chicken On Eggbread (An Old Southern Treat)

2 cup Corn meal
One half teaspoon Soda
1 teaspoon Salt
2 Eggs
1 cup Buttermilk
1 teaspoon Baking powder
6 tablespoon Fat or lard
Slicked cooked chicken; (I
chop it up)

SAUCE
3 tablespoon Minced onions
3 cup Chicken broth
3 tablespoon Minced celery
One fourth cup Cream
One half cup Butter
Salt and pepper to taste
5 tablespoon Flour
1 ds Nutmeg

Combine all ingredients except chicken. Pour into a wellgreased 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