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Chicken with Cornbread

A family classic from my wife's childhood

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4 persons
Course: Main Course
Cuisine: American

Ingredients

  • 4 chicken thighs bone-in, skin-on
  • 4 chicken legs bone-in, skin-on
  • 2 tablespoons crisco substitute butter or other oil for searing chicken
For the Cornbread
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups buttermilk
  • 2 eggs
  • ½ cup butter 1 stick, melted

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F.
  2. 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). 
  3. 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.
  4. 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. 
  5. 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. 
  6. Bake for about 25 minutes until the cornbread begins to brown on top and a toothpick inserted into the middle comes out clean.
  7. Cool for a few minutes, then slice around the chicken pieces and serve.