Southern Cornbread Dressed Up Chicken Recipes

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YANKEE GIRL'S SOUTHERN ROAST CHICKEN WITH CORNBREAD STUFFING



Yankee Girl's Southern Roast Chicken With Cornbread Stuffing image

This recipe was inspired by a Recipezaar thread where I requested Zaar Southerners to suggest their favorite Southern recipes. Talk about Southern hospitality -- what a response! I learned a lot -- I think I'm part Southerner now! About the stuffing: It does not call for broth, as the cornbread is on the moist side, even after toasting. I like a more crumbly stuffing, and find that the chicken exudes plenty of moisture to make it just right.

Provided by Loves2Teach

Categories     Whole Chicken

Time 2h30m

Yield 5 serving(s)

Number Of Ingredients 12

1 (5 lb) whole chickens
4 cups day-old cornbread, broken into pieces (I use the recipe on the Alber's Cornmeal Box, except I use buttermilk instead of regular milk, and I)
1/2 cup chopped onion
1/2 cup chopped celery
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh Italian parsley
2 tablespoons olive oil
1/2 teaspoon fresh ground black pepper
2 teaspoons Old Bay Seasoning
1/2 cup coarsely chopped pecans
1 teaspoon kosher salt

Steps:

  • Preheat oven to 350.
  • Rinse chicken, remove excess fat from around the cavity and pat dry.
  • Rub inside and outside of chicken with one teaspoon Old Bay seasoning and set aside.
  • Spread corn bread pieces in a single layer on a baking sheet and toast in a 350 degree oven for about 15 minutes, or until they dry out a bit – not much longer than that.
  • Combine onion, celery, fresh herbs, pepper, olive oil and 1 teaspoon of the Old Bay seasoning in a mixing bowl.
  • When the cornbread crumbs are toasted enough, dump the hot bread into the celery onion mixture and combine.
  • Place the chicken in the bottom of a small roasting pan that has a cover.
  • Stuff the cavity and the sides of the chicken with the stuffing – you need to separate the skin a bit from the sides to get the stuffing in next to the leg/thigh pieces – also stuff some into the neck cavity.
  • Tie the legs together to hold the stuffing in with kitchen twine.
  • Drizzle the chicken with oil, sprinkle with salt and a little more Old Bay if you like.
  • Cover the pan and roast at 350 for about 1 and 1/2 hours, then uncover, insert a thermometer close to the leg/thigh joint without touching the bone- you're looking for it to read 180 degrees- it will be very close at this point.
  • Roast a little longer uncovered until chicken is nicely browned and the thermometer reads 180 degrees.
  • Allow the chicken to rest about 10 to 15 minutes before carving- this step keeps it juicy.
  • Enjoy.

SOUTHERN CHICKEN-CORNBREAD CASSEROLE



Southern Chicken-Cornbread Casserole image

There's down-home goodness in every bite of this sweet-and-savory casserole. The blend of cornbread and cream-style sweet corn adds a hearty and flavorful touch.

Provided by Arlene Cummings

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 12

3 cups cubed (1 inch) cooked chicken breast
1 teaspoon poultry seasoning
1/4 teaspoon garlic powder
1 1/2 cups sour cream
1 cup milk
Salt and pepper to taste
2 cups shredded Cheddar cheese (8 oz)
3 green onions, chopped
1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1 can (14.75 oz) cream style sweet corn
1 egg
2 tablespoons butter, melted

Steps:

  • Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In large bowl, mix chicken, poultry seasoning, garlic powder, sour cream and milk. Season well with salt and pepper. Fold in cheese and green onions. Spoon mixture evenly into dish.
  • Make cornbread mix as directed on pouch, substituting cream style corn for the milk and adding the egg and melted butter. Spread evenly over chicken mixture.
  • Bake about 30 minutes or until toothpick inserted in center of topping comes out clean.

Nutrition Facts : Calories 480, Carbohydrate 29 g, Cholesterol 130 mg, Fat 2 1/2, Fiber 1 g, Protein 28 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 9 g, TransFat 1 g

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