CORNBREAD CRUSTED CHICKEN TENDERS
Cornbread Crusted Chicken Tenders - a weeknight favorite! Only 5 ingredients and on the table in under 30 minutes. Flour, Jiffy Mix, Ranch dressing mix, egg, chicken tenders. Baked not fried! Can make in advance and refrigerate or freeze for later. The whole family loves this easy chicken dinner!
Provided by Plain Chicken
Categories Appetizer Main Course
Time 25m
Number Of Ingredients 5
Steps:
- Preheat oven to 400ºF.
- Place flour in a shallow pan or plate. Whisk egg and place in another shallow pan or plate.
- Combine Ranch dressing mix and cornbread mix. Place on shallow pan or plate.
- Coat chicken in flour. Shake off excess. Dip in egg. Coat in cornbread mixture. Place on baking sheet. Repeat with remaining chicken tenders.
- Lightly spray chicken with cooking spray. Bake 15 minutes, until juices run clear.
STUFFED CHICKEN BREASTS WITH CORNBREAD DRESSING
This is a quick and easy meal if you have leftover cornbread on hand, or use a packaged mix. The chicken livers are optional, but do give this an authentic Southern flair!
Provided by carina
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut a pocket into the side of each piece of chicken, going to within 1/2 inch of each edge. Season chicken pieces with salt and pepper; set aside.
- Melt the butter in a large saucepan over medium heat. Add the onion, bell pepper and chicken livers; cook and stir until onion is tender, about 5 minutes. Add the garlic and sage; cook and stir until fragrant, about 1 minute more. Pour in the chicken broth and season with salt and pepper. Bring to a boil, then remove from the heat. Gently stir in the cornbread crumbs and set aside until cool enough to handle.
- Spoon some of the stuffing into the pocket of each piece of chicken. Arrange them in a 9x13 inch baking dish. Spoon any leftover stuffing into the pan to surround the chicken. Stir together the condensed chicken soup and water; pour over the top off the chicken. Cover with a lid or aluminum foil.
- Bake in the preheated oven for 45 minutes. Remove the aluminum foil and bake for an additional 10 minutes, or until the center of the stuffed breasts has reached 160 degrees F (70 degrees C) and the chicken has browned on top.
Nutrition Facts : Calories 370.1 calories, Carbohydrate 26.4 g, Cholesterol 138.4 mg, Fat 14.7 g, Fiber 2.2 g, Protein 31.6 g, SaturatedFat 5.7 g, Sodium 946.5 mg, Sugar 4.1 g
MEXICAN STUFFED CORNBREAD
One dish meal. Wonderful casserole that kids and adults both enjoy. Great when you want to feed a bunch of men!
Provided by Bethanna
Categories One Dish Meal
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Brown ground beef with a little onion and garlic powder, if desired. Drain well & set aside.
- Mix cornmeal, canned corn, sugar, onion, 2 cups shredded cheese, oil, eggs, milk, and Rotel.
- Pour half of cornmeal mixture into a 13 x 9 pan sprayed with Pam.
- Sprinkle browned ground beef on top of cornmeal mixture, and top with thinly sliced Velveeta, if desired. (Adding Velveeta will make a really cheesy casserole.).
- Top with remaining cornmeal mixture.
- Sprinkle remaining 1 cup cheese on top.
- Bake at 350 for one hour.
JIFFY® CHILI CORNBREAD CASSEROLE
This is a chili casserole that my family loves. It has all their favorites: chili, corn, cheese, and cornbread.
Provided by ruthie0404
Categories Main Dish Recipes Casserole Recipes
Time 55m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat olive oil in a 10-inch cast iron skillet over medium heat; cook onion until soft, about 5 minutes. Stir in ground beef and cook until browned, about 5 minutes more. Drain grease.
- Add kidney beans, tomato sauce, corn, chili seasoning, salt, sugars, garlic powder, and Worcestershire sauce. Cook and stir until thoroughly heated, 5 to 10 minutes. Remove from heat and smooth out the top.
- Combine cornbread mix, milk, and egg together in a bowl. Mix until a slightly lumpy batter forms. Drop big spoonfuls of the cornbread mixture over the chili; smooth out to the edges of the skillet.
- Bake in the preheated oven until top starts to brown, about 15 minutes. Sprinkle Cheddar cheese on top and continue baking until cheese is melted, about 5 minutes more. Let casserole rest for 5 minutes before serving.
Nutrition Facts : Calories 400.1 calories, Carbohydrate 37.5 g, Cholesterol 71.6 mg, Fat 19.3 g, Fiber 5.2 g, Protein 20.9 g, SaturatedFat 7.6 g, Sodium 1429.6 mg, Sugar 8.1 g
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