Chicken On Cornbread Recipe

Chicken On Cornbread Recipe

Yield: 6 Servings
Recipe by luhu.jp

Ingredients:

Recipe via Meal-Master (tm) v8.04

Directions:

Sift together 3/4 c flour, 2 1/2 t baking powder, 1 t salt, 2 T
sugar. Add 3/4 c cornmeal. Blend in 1 egg, slightly beaten, 1/4 c
melted shortening, 3/4 c milk. Beat until smooth. Pour into greased
8x8x2 pan. Bake at 400 degrees for 25-30 minutes. Cut into squares.
Split and serve with creamed chicken. Garnish with olives. Creamed
chicken: Saute 2 T chopped green pepper, 1/4 c finely chopped onion
with 1/4 c shortening. Blend in 1/4 c flour, 1/4 t pepper. 1/2 t
salt, add gradually 2 cups liquid (chicken stock or milk), stirring
constantly. Cook until thick and smooth. Add 2 cups of cut up
chicken, cooked or canned, and 1 T chopped pimento. Heat thoroughly.
Pour over the split corn bread squares and garnish as desired. Pulpit
Rock
Boston Globe, from the Living Pages, c 1974

Title: Kens Corn Muffins (Habanero)
Categories: Breads, Peppers
Yield: 1 Unknown

5 ea Habanero chiles; finely
-minced
2 ea Poblano chiles; coarsely
-chopped
1/2 c Corn oil
1 c Corn meal
1 c All purpose flour
1 tb Baking powder
1 ts Salt
1 ea Egg
1 c Milk
4 ea Habanero chiles; finely
-minced
8 ea Serrano chiles; thinly
-sliced

Saute 5 habanero chiles and the two poblano chiles in the 1/2 cup
corn oil; cool.

Mix the next 4 dry ingredients; mix the egg, milk and 1/3 cup of the
prepared chile oil.

Combine dry ingredients milk mixture and last two chiles; mix just
until blended; bake at 400 F for 25 minutes or until golden brown.

Caution! The heat builds on you. Enjoy!

krowberr@pacific.abbotthpd.com (ken rowberry) Found at Chile-heads web
page. Formatted by Jeff Pruett.


Source from luhu.jp