Amish Chicken Cornbread Bake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Sandi Klingler of Auburn, Alabama, took home the grand prize at the National Cornbread Cook-off in 2005 for this Thanksgiving-themed meal in a skillet. Ingredients:
1/2 cup (1 stick) butter |
1/3 cup martha white all-purpose flour |
1 cup low-sodium chicken broth |
1 cup half-and-half |
1/2 teaspoon freshly ground black pepper |
2 cups chopped cooked chicken breasts |
1 (4-ounce) can sliced mushrooms, drained |
1/2 cup dried cranberries |
1/4 cup (1 ounce) shredded parmesan cheese |
1 cup mashed baked sweet potatoes or 1 (15-ounce) can sweet potatoes, drained and mashed |
2 tablespoons sugar |
1 large egg |
3 tablespoons milk |
1 (16-ounce) package martha white cotton country cornbread mix |
fresh rosemary sprigs (optional) |
Directions:
1. Preheat the oven to 400°.
2. Make the filling: Melt the butter in a 10 1/2-inch cast iron skillet over medium heat; gradually add the flour, whisking until smooth. Cook, whisking constantly, 1 minute. Gradually add the broth and half-and-half; cook, whisking constantly, until the mixture thickens. Stir in the pepper. Stir in the chicken, mushrooms, cranberries, and cheese. Cook, stirring occasionally, until hot, about 3 minutes. Reduce the heat to low while preparing the topping.
3. Make the topping: Combine the sweet potatoes, sugar, egg, and milk in a medium bowl; stir until blended. Add the cornbread mix; stir until blended. Carefully spread the topping over the chicken mixture to cover as a crust.
4. Bake until the cornbread is golden and the chicken mixture is bubbly, 25 to 30 minutes. Remove from the oven and let stand 5 minutes. Garnish with rosemary sprigs, if desired.
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