Southern Cornbread Chicken Skillet with Creamy Gravy

Allergens

Gluten (in the original recipe, but can be replaced with gluten-free cornmeal for those sensitive to gluten)

Ingredients

• 1 cup yellow cornmeal
• 1/2 cup all
• purpose flour
• 1 cup buttermilk
• 1 egg, beaten
• 1/4 cup sugar
• 1/4 teaspoon salt
• 2 tablespoons butter, melted
• 3 cups cubed cooked chicken
• 1/4 cup green onions, chopped
• 2 cups chicken broth
• 2 tablespoons vegetable oil

Instructions

1. a. In a large bowl, combine cornmeal, flour, buttermilk, egg, sugar, salt, and melted butter. Mix well to create the cornbread batter. Set aside. b. Heat vegetable oil in a cast iron skillet over medium heat. Add cubed cooked chicken and cook until browned on all sides. Remove from skillet and set aside. c. Pour cornbread batter into the skillet, spreading it evenly around the chicken pieces. Bake in a preheated 350°F oven for 20 25 minutes or until a toothpick inserted into the center comes out clean. d. In a separate saucepan, whisk together chicken broth and flour to create a roux. Cook over medium heat, stirring constantly until the gravy thickens. e. Remove skillet from the oven and pour the creamy gravy over the baked cornbread. Top with chopped green onions and serve immediately.

Chef’s Insight

The secret to a perfect Southern cornbread is using yellow cornmeal and buttermilk, both of which contribute to its moist, crumbly texture

Notes

Adjust the spice level to taste by adding more or less salt and pepper