Cornbread Chicken

It's cooling off in this hot part of the world.  We only got to 79 degrees on Sunday and this type of weather gets my taste buds going for some comfort food. This is the most tasty comfort food.  My friend Anna gave me this recipe.  This recipe has been handed down through the generations, or at least from her mom to her.

The Roux or "Row-x" if you are from this neck of the woods.

Pat cornbread into biscuits and place on top of creamy chicken filling.

Hot and bubbly, just out of the oven. 

Cornbread Chicken

White Sauce:

• 1 stick of butter (8 T.)
• 1/2 c. flour
• 1/8 t. pepper
• 3 c. chicken broth
• 1 c. milk
• 4 c. chicken, cooked and shredded
• 1 small bag of frozen peas

Cornbread Topping:

• 1 c. cornmeal
• 1 c. flour
• 2 T. sugar
• 4 t. baking powder
• 1 t. salt
• 1/2 t. baking soda
• 3 T. shortening
• 1 c. sour cream

Preheat oven to 400 degrees. White Sauce: Melt butter over medium heat in large saucepan. Once butter is melted stir in flour and pepper, making a roux. Continue to stir for 1 minute. Combine broth and milk and pour into the roux while stirring vigorously to prevent lumps. Keep stirring until sauce starts to thicken, about 3 minutes. Add chicken pieces and peas. (Anna would never add the peas.....) Pour mixture into a 13x9 inch Pyrex pan. 

Cornbread Topping: In a separate bowl, mix together the dry ingredients for the cornbread topping. Cut in the shortening. Mix in sour cream.  This usually has to be done with clean hands. This dough will be slightly sticky. Form dough into 12 or so biscuits and place on top of chicken mixture.

Bake a 400 degrees for 25 minutes uncovered. Test a cornbread biscuit with a knife to see if they are done. Let stand 5 minutes before serving.


This recipe is doubled.  You could easily cut it in half and make it in an 8x8 inch pan.