Southern Cornbread Dressed Up Chicken Recipes

Steps:

• Preheat the oven to 375 degrees. Cook the bacon in a large ovenproof skillet over medium heat until crisp, about 7 minutes; transfer to a paper-towel-lined plate. Add the onions to the pan with 1 teaspoon salt and some pepper; cook over low heat until tender, about 5 minutes, scraping up the browned bits with a wooden spoon. Set the skillet aside.
• Combine the cornbread, spinach, cheese, pecans, garlic, 1 tablespoon of the mustard, 1/2 teaspoon salt and the nutmeg in a medium bowl. Crumble in the bacon and toss gently. Stuff the mixture between the skin and flesh of each chicken half, making sure to cover the breast and thigh.
• Place the chicken halves skin-side up on top of the onions in the skillet. Combine the butter and honey in a bowl and brush all over the chicken; season with salt. Roast in the oven until a thermometer inserted in the thigh registers 165, about 50 minutes. Transfer the chicken to a cutting board; let rest for 10 minutes. Whisk the remaining 1 tablespoon mustard into the onion mixture and set aside. Carve each chicken half and serve on a platter with the onions.

Steps:

• Preheat the oven to 375. Cook the bacon in a large ovenproof skillet over medium heat until crisp, about 7 minutes; transfer to a paper-towel-lined plate. Add the onions to the pan with 1 teaspoon salt and some pepper; cook over low heat until tender, about 5 minutes, scraping up the browned bits with a wooden spoon. Set the skillet aside.
• Combine the cornbread, spinach, cheese,
• pecans, garlic, 1 tablespoon of the mustard
• 1/2 teaspoon salt and the nutmeg in a medium bowl. Crumble in the bacon and toss gently. Stuff the mixture between the skin and flesh of each chicken half, making sure to cover the breast and thigh.
• Place the chicken halves skin-side up on top of the onions in the skillet. Combine the butter
• and honey in a bowl and brush all over the chicken; season with salt. Roast in the oven until a
• thermometer inserted in the thigh registers 165, about 50 minutes. Transfer the chicken to a cutting board; let rest for 10 minutes. Whisk the remaining 1 tablespoon mustard into the onion mixture and set aside. Carve each chicken half and serve on a platter with the onions.

Steps:

• Place the chicken breast halves in a large saucepan with enough water to cover. Bring to a boil. Cook 1 hour, or until the meat is tender and easily shredded. Shred chicken and set aside. Reserve 4 to 6 cups of the remaining broth.
• Prepare an 8x8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread.
• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender.
• Stir the onions and celery into the bread mixture. Mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. Blend with a potato masher until the mixture is the consistency of gelatin. Use more of the reserved broth as necessary to attain desired consistency. Transfer to a 9x13 inch baking dish.
• Bake in the preheated oven 30 minutes, or until golden brown.

Steps:

• 1. Make your Cornbread first. Preheat oven to 425. Put shortening in a cast iron skillet, heat on stove top until melted. In large bowl, mix one egg, 2 cups cornmeal, 1 1/4 cup milk, 1/4 cup vegetable oil, mix and place carefully in skillet. Cook 25-30 minutes until toothpick in center comes out clean.
• 2. Boil chicken until completely cooked. Peel chicken off bone after it cools, keep the left over juice.
• 3. In a large pan, crumble your cornbread. Add in finely chopped onions, sage, salt and pepper (to taste), 6 eggs, and peeled chicken. Slowly begin adding in leftover broth mixing and adding more broth until you can press your hand on top of mixture and it feels moist, but not overly soupy. (hint I keep a box of stove top on hand in case I overly fill with broth to bring back texture).
• 4. Place in oven at 350 degrees for 45 minutes.