Zesty Cornbread With Creamed Chicken Recipes

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CREAMED CHICKEN OVER CORNBREAD



Creamed Chicken Over Cornbread image

"This comforting dish was a favorite with our kids, and now our 11 grandkids request it," says Nancy Lange, Hindsboro, Illinois. "The recipe is easily doubled or tripled for our Sunday family dinners."

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 12

1 package (8-1/2 ounces) cornbread/muffin mix
1 tablespoon chopped onion
1/8 teaspoon minced garlic
1/4 cup butter, cubed
2 cups cubed rotisserie chicken
1 package (16 ounces) frozen chopped broccoli, thawed
2 tablespoons all-purpose flour
1-1/2 teaspoons salt
2 large egg yolks, lightly beaten
1 cup sour cream
3/4 cup milk
Shredded cheddar cheese

Steps:

  • Prepare cornbread batter and bake according to package directions, using a 9-in. round baking pan. , Meanwhile, in a large skillet, saute onion and garlic in butter for 2-3 minutes; stir in chicken and broccoli. Cook and stir for 5-7 minutes or until heated through., In a small bowl, combine flour and salt; stir in the egg yolks, sour cream and milk until smooth. Add to chicken mixture; cook and stir for 3-5 minutes or until thickened. , Cut warm cornbread into wedges; top with chicken mixture. Sprinkle with cheese.

Nutrition Facts :

CREAMED CORN CORNBREAD



Creamed Corn Cornbread image

Bake Alton Brown's perfect Creamed Corn Cornbread recipe from Good Eats on Food Network in a cast-iron skillet using cornmeal, buttermilk and creamed corn.

Provided by Alton Brown

Categories     side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 9

2 cups yellow cornmeal
1 teaspoon kosher salt
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 eggs
1 cup creamed corn
2 tablespoons canola oil

Steps:

  • Preheat oven to 425 degrees.
  • Place a 10-inch cast iron skillet into the oven.
  • In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
  • In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
  • Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

ZESTY BEEF CORNBREAD DINNER



Zesty Beef Cornbread Dinner image

These Southwestern inspired squares are delicious by themselves, of course-but the sauce gives them an extra "zing" of zesty flavor, and I never make this recipe without it!-Edith Lawler, Clinton, Missouri

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6-8 servings.

Number Of Ingredients 18

1 pound ground beef
1/3 cup chopped onion
1 garlic clove, minced
1/4 cup ketchup
1 teaspoon salt
1 package (8-1/2 ounces) corn bread/muffin mix
1 cup shredded cheddar cheese
TANGY TOMATO SAUCE:
2 tablespoons cold water
2 teaspoons cornstarch
1 can (8 ounces) diced tomatoes, undrained
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1 teaspoon sugar
2 tablespoons chopped chili peppers
2 tablespoons chopped green pepper
1 teaspoon Worcestershire sauce

Steps:

  • In a large skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in ketchup and salt., Prepare corn muffin mix according to package directions. Spread half of the batter into a greased 8-in. square baking dish. Spoon beef mixture over batter; sprinkle with cheese. Spread remaining batter over cheese. , Bake at 350° for 30-35 minutes or until golden brown. Meanwhile, in a small saucepan, combine sauce ingredients. Cook and stir over medium heat until thickened. Let bread stand for 5 minutes after removing from oven; cut into squares and spoon sauce over.

Nutrition Facts :

CREAMED CHICKEN ON CORNBREAD



Creamed Chicken on Cornbread image

Make and share this Creamed Chicken on Cornbread recipe from Food.com.

Provided by Chef 920429

Categories     Breads

Time 40m

Yield 8 serving(s)

Number Of Ingredients 15

1 cup yellow cornmeal
1 cup flour
4 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/4 cup shortening or 1/4 cup butter, melted
2 teaspoons butter
2 1/2 tablespoons flour
1/4 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon pepper
2 cups chicken broth
1 cup milk
3 cups cooked chicken, cubed

Steps:

  • Instructions for cornbread: Preheat oven to 425F and grease an 8" square pan.
  • Mix cornmeal ingredients together until smooth.
  • Turn into prepared pan.
  • Bake 20 to 25 minutes, or until done.
  • For the chicken, melt butter in saucepan; combine with flour, nutmeg, salt & pepper.
  • Stir in broth; add milk & cook until thick.
  • Add chicken.
  • Serve over squares of corn bread.

BAKED CREAMY CHICKEN AND CORNBREAD



Baked Creamy Chicken and Cornbread image

Make and share this Baked Creamy Chicken and Cornbread recipe from Food.com.

Provided by Marie

Categories     One Dish Meal

Time 35m

Yield 2 serving(s)

Number Of Ingredients 7

2 cups cooked chicken or 2 cups cooked turkey, cut up
1 (10 3/4 ounce) can cream of chicken soup, with herbs
1 (10 3/4 ounce) can milk
1 (10 ounce) package frozen peas and carrots
1 (12 ounce) package corn muffin mix
1 egg
1/3 cup milk

Steps:

  • Mix together soup and milk in a saucepan and add in the chicken and vegetables.
  • Heat until bubbly.
  • Turn into an 8x8" baking pan.
  • Prepare cornbread by blending together corn muffin mix, egg and milk.
  • Spread batter over chicken mixture carefully to cover all the way to the sides of the pan.
  • Bake at 425° for about 20 minutes or until browned on top.

Nutrition Facts : Calories 1325.1, Fat 49.4, SaturatedFat 15.9, Cholesterol 242.2, Sodium 2814.8, Carbohydrate 154.8, Fiber 15.9, Sugar 35.6, Protein 65.2

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

CORNBREAD CRUSTED CHICKEN



Cornbread Crusted Chicken image

From Betty's Soul Food Collection... Mmm! No-muss, no-fuss, delicious chicken that's "fried" in your oven.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h50m

Yield 4

Number Of Ingredients 10

2 cups buttermilk
2 packages (1 oz each) ranch dressing mix
1 cut-up whole chicken (3 to 3 1/2 lb)
Cooking spray
1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1 teaspoon paprika
1 teaspoon pepper
1/2 teaspoon seasoned salt
1/8 teaspoon ground red pepper (cayenne)
Fresh parsley sprigs for garnish, if desired

Steps:

  • In large resealable food-storage plastic bag, mix buttermilk, dressing mix and chicken. Seal bag; turn bag several times to coat chicken. Refrigerate at least 1 hour or overnight.
  • Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In shallow dish, mix breading ingredients. Remove chicken pieces one at a time from buttermilk mixture. Dip chicken in breading, turning to coat completely; shake off excess. Place chicken, bone side down, in pan. Lightly spray top of chicken with cooking spray.
  • Bake 35 to 40 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Garnish with parsley sprigs.

Nutrition Facts : Calories 610, Carbohydrate 51 g, Cholesterol 135 mg, Fat 1, Fiber 0 g, Protein 49 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1770 mg, Sugar 18 g, TransFat 1/2 g

CREAMY-SPICY CORNBREAD CHICKEN BAKE



Creamy-Spicy Cornbread Chicken Bake image

This chicken bake gets its creamy from condensed cream of chicken soup-and its spicy from a can of chopped green chiles in the cornbread mix.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings, 1 cup each

Number Of Ingredients 11

1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of chicken soup
1/2 cup milk
1/2 tsp. garlic powder
1/4 tsp. pepper
2 cups chopped cooked chicken
1 cup frozen corn
2 green onions, sliced
2 Tbsp. chopped fresh cilantro
1-1/2 cups KRAFT Shredded Cheddar & Monterey Jack Cheeses, divided
1 pkg. (8.5 oz.) corn muffin mix
1 can (4.5 oz.) chopped green chiles, drained

Steps:

  • Heat oven to 425°F.
  • Whisk first 4 ingredients in large bowl until blended. Stir in chicken, corn, onions, cilantro and 1 cup cheese; spoon into 2-qt. casserole sprayed with cooking spray.
  • Prepare cornbread batter as directed on package; stir in chiles and remaining cheese. Drop large spoonfuls of batter over chicken mixture.
  • Bake 20 to 25 min. or until chicken mixture is hot and bubbly and cornbread topping is golden brown.

Nutrition Facts : Calories 450, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 105 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g

CHICKEN SUIZA CORNBREAD BAKE



Chicken Suiza Cornbread Bake image

A lightly spiced, Mexican-inspired casserole with a cornbread bottom, and a filling of chicken, mushroom and sour cream.

Provided by THEO72

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 12

Number Of Ingredients 15

½ cup butter
1 onion, finely chopped
1 clove garlic, minced
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can cream-style corn, drained
¼ teaspoon salt
½ cup egg substitute
1 (8.5 ounce) package corn bread mix
2 ⅓ cups chopped cooked chicken breast
2 tablespoons canned green chile peppers, chopped
4 ounces sliced fresh mushrooms
1 ½ cups reduced-fat sour cream
¼ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
1 (8 ounce) package Monterey Jack cheese, shredded

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Melt butter in a small skillet over medium heat. Add onion and garlic; cook and stir until tender, 4 to 6 minutes (see Cook's Note). Remove from heat and set aside. In a large bowl, combine corn, cream-style corn, salt, and egg substitute. Beat in muffin mix. Fold in cooked onion mixture. Pour into prepared baking dish.
  • In a large bowl, combine chicken, green chiles, mushrooms, sour cream, salt and pepper. Spoon over corn mixture to within 1 inch from edge. Sprinkle top with cheese.
  • Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown.

Nutrition Facts : Calories 378.2 calories, Carbohydrate 30.1 g, Cholesterol 69.8 mg, Fat 21.8 g, Fiber 1.6 g, Protein 17.9 g, SaturatedFat 11.8 g, Sodium 856.8 mg, Sugar 5.3 g

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