chicken cornbread recipe
The Best chicken cornbread recipe
Chicken and cornmeal bread has always been one of my go-to comfort foods, something that feels like a hug for my whole family. There’s something about the warm, golden crumb and the savory, hearty flavor that just makes it feel right—whether it’s a simple weeknight dinner or a meal for a special occasion. My kids always ask for it, especially when they’re growing up and need something filling but still light enough to not feel too heavy. It’s that kind of dish that makes everyone sit down together, and it doesn’t take much effort to make it feel extra special with just a little extra butter or fresh herbs.
I love how versatile it is too. You can make it with or without chicken, depending on what’s in the fridge, and it pairs well with soups, salads, or just as a standalone meal. The cornmeal gives it that distinct, slightly nutty taste that kids and adults alike enjoy, and the fact that it’s made with whole grains makes it a little healthier than your average biscuit. It’s not just about the taste—it’s about the way it makes everyone feel cozy, and that’s something I’ve found in this recipe time and time again. Plus, it’s easy to make ahead and reheat, so it’s perfect for meal prep or when you’re short on time but still want something delicious.
Classic Chicken Cornbread
A comforting dish combining tender chicken with a fluffy, buttery cornbread topping, perfect for a hearty meal. Ideal for using leftover chicken from a roast or stew.
🥘Ingredients
- 2 cups cooked chicken breast or thigh, shredded or diced
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1 egg
- 1/2 cup mayonnaise
- 1 tsp dried oregano
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup melted butter
- 1/2 cup buttermilk
- 1 large egg
👨🍳Directions
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1 Preheat oven to 375°F (190°C). Grease a 9-inch oven-safe skillet or baking dish lightly with butter or oil.
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2 In a large bowl, combine shredded chicken, cheese, milk, egg, mayonnaise, and oregano. Mix well.
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3 In another bowl, whisk together cornmeal, flour, baking powder, salt, melted butter, buttermilk, and egg until smooth and well combined.
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4 Pour the cornbread batter into the prepared skillet. Pour the chicken mixture evenly over the top of the batter.
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5 Bake for 30-35 minutes, or until the cornbread is golden brown and a toothpick inserted comes out clean.
🔧Equipment
- Mixing bowls (2)
- Whisk
- Oven-safe skillet or baking dish (9-inch)
- Measuring cups and spoons
- Mixing spoon
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Chicken Cornbread Works
This chicken cornbread is a simple yet crowd-pleasing staple that never disappoints—whether you’re feeding a hungry family after a long day of cooking or hosting a casual get-together. Its hearty texture and subtle savory flavor make it the perfect side or even a light main, balancing out rich dishes without overpowering them. It’s foolproof, requires minimal effort, and always comes together better than you’d expect, so it’s a reliable choice for any occasion where you want something comforting and easy to enjoy.
❓ Frequently Asked Questions About Chicken Cornbread
1. What ingredients are essential for making the best chicken cornbread?
For the best chicken cornbread, you’ll need a few key ingredients: all-purpose flour, cornmeal, buttermilk, eggs, salt, pepper, and butter or oil for greasing and cooking. For the filling, you’ll typically use shredded cooked chicken, diced bell peppers, onions, and a bit of broth or water to moisten it. Optional but recommended additions include cheese, green onions, and a touch of garlic powder for extra flavor.
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2. Can I use a different type of cornmeal in this recipe, and if so, which one should I use?
Yes, you can use different types of cornmeal, but the best results usually come from yellow or white cornmeal. Fine-ground cornmeal (like fine-ground yellow cornmeal) works well for a smoother texture, while coarser cornmeal (like stone-ground) can add a rustic, grainier crunch. Avoid instant cornmeal, as it can make the cornbread too dense.
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3. How do I ensure the chicken cornbread stays moist and doesn’t turn out dry?
To keep your chicken cornbread moist, follow these tips: – Use buttermilk instead of regular milk in the batter—it adds tanginess and helps retain moisture. – Add 1–2 tablespoons of sour cream or Greek yogurt to the batter for extra moisture. – Don’t overmix the batter; stir just until combined to avoid a tough texture. – Bake it in a greased baking dish (like a 9×13-inch pan) instead of a skillet to prevent moisture loss. – Let it cool slightly before slicing to prevent a soggy texture.
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4. Can I make this recipe ahead of time, and how should I store it?
Yes, you can prepare the chicken filling ahead of time, but the cornbread itself is best made fresh. If you want to bake it ahead: – Assemble the dish, cover with foil, and refrigerate for up to 12 hours before baking (add 5–10 minutes to the baking time). – For longer storage, bake the cornbread fresh and store it in an airtight container in the fridge for 3–4 days. To reheat, warm it in a 350°F (175°C) oven for 10–15 minutes or microwave for 1–2 minutes.
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5. What substitutions can I make if I don’t have buttermilk?
If you don’t have buttermilk, try these substitutes (mix each with 1 cup of milk or water): – 1 cup plain yogurt + 1 tablespoon lemon juice or vinegar (let sit for 5 minutes to thicken). – 1 cup milk + 1 tablespoon white vinegar or lemon juice (let sit for 5–10 minutes). – 1 cup sour cream (strained if too thick). – 1 cup buttermilk powder + 1 cup water (if available). Always let the substitute sit for a few minutes before using to mimic the tanginess of buttermilk.
