Ingredients
1 pkg. chicken, boiled and cut
2 c. cornmeal
1 c. flour
1 (13 oz.) can chicken broth
1 can cream of chicken soup
3 eggs
1 medium onion, chopped
pepper
1 Tbsp. sage
1 stick margarine
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Mix flour, meal, 3/4 stick margarine, eggs and enough buttermilk to make cornbread batter. Bake at 375° until done, but not brown. Cool. Crumble into bowl. Cook onions in remaining margarine. Add to crumbled bread. Mix soup, broth, pepper and sage into crumbled bread. Layer bread mixture with chicken in pan. Bake at 400° until brown.
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Visible mustard seeds — sausage, vinaigrettes, cheese boards
Ready-made tikka masala — add chicken and cream, dinner in 20 min
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces