Chicken with Cornbread
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Unrated
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4 persons
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Course
Main Course
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Cuisine
American
Chicken with Cornbread
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A family classic from my wife's childhood
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Ingredients
- 4 chicken thighs bone-in, skin-on
- 4 chicken legs bone-in, skin-on
- 2 tablespoons vegetable shortening substitute butter or other oil for searing chicken, brand Crisco
For the Cornbread
- 1 cup cornmeal yellow
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups buttermilk
- 2 egg
- ½ cup butter 1 stick, melted
Instructions
- Preheat the oven to 400°F.
- Prepare the cornmeal batter: melt the ½ cup butter and set aside. Whisk together the dry ingredients (cornmeal,flour, sugar, baking powder, baking soda, and salt).
- In a separate bowl, whisk together the buttermilk and eggs, and then add these to the dry ingredients. Blend but don’t over mix. Finally, drizzle in the melted butter and combine.
- In a cast iron skillet or other oven proof pan, melt Crisco over medium-high heat. When hot, sear the chicken on all sides until the skin is brown, about 3 minutes per side.
- Arrange the chicken pieces alternating leg/thigh with the meaty part of the leg toward the outside of the pan. Pour cornbread batter over the chicken.
- Bake for about 25 minutes until the cornbread begins to brown on top and a toothpick inserted into the middle comes out clean.
- Cool for a few minutes, then slice around the chicken pieces and serve.
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