Chicken and Dressing

Edna Boman Sanders (1907 - 2014) Wife of Prentice Sanders

My Mother’s chicken and dressing was always something the family looked forward to with great relish. It was always good, hardly ever a time when the pan wasn’t scraped clean.

It wasn’t fancy, didn’t have a lot of spices or seasonings, just the basic ingredients. Yet try as I might, after watching her make it for years, and following her written instructions, I can never make mine taste quite like hers did.

She mixed it with her hands, and the conclusion I have come to is that’s why hers was so good – it was her hands.

Nowadays, the one goal of some of the younger-generation cooks in the family is to make “dressing like MawMaw’s.”


2 cups self-rising meal
1 cup self-rising flour
5 large eggs (or 6 medium eggs)
1 tbsp black pepper, or to taste
1 tbsp salt
1 large onion, chopped
By Donna Sanders Thompson Old fashioned, made from scratch Chicken and Dressing of my mother, Edna Boman Sanders (wife of Prentice)


Mix all ingredients with enough buttermilk to make the desired consistency of cornbread (slightly moist).

Pour into greased pan (preferably black skillets) and bake in preheated 425° F oven until done (lightly browned on top). Let set until cool enough to handle.

Cook chicken until well done; cool and remove bones. Cut meat into small pieces. Reserve broth.

Crumble cornbread into large bowl. Stir in chicken. Pour chicken broth over mixture and mix well until it is the consistency of cornbread – needs to be somewhat moist.

Pour mixture into greased pan(s); cover top with small pats of margarine and sprinkle with black pepper.

Bake at 400° F until slightly brown.

Freezes well.
(Small amount of sage may be added to cornbread/chicken/broth mixture before baking if desired.)