This is the recipe I made with the Creamed Chicken I made yesterday.
As I said in yesterday’s post, the creamed chicken was super thick and flavorful. So I knew the base of this dish would be tasty.
The remaining ingredients are for the pastry.
It isn’t really a pastry, but more like a corn bread.
And it is a sweet cornbread. Maybe a little too sweet. . .
I thought the combination was nice. Creamy chicken with flaky cornbread. Great texture in my opinion.
My husband and daughter really liked it. My husband liked it even more with some Tabasco sprinkled over the top. .
SOUTHERN CHICKEN UPSIDE DOWN DINNER
2 Recipes Creamed Chicken
1 Cup Sifted Flour
1 Cup Corn Meal
2 Tablespoons Sugar
2 Teaspoons Baking Powder
3/4 Teaspoon Salt
1/2 Teaspoon Baking Soda
3 Tablespoons Shortening
1 Cup Buttermilk
Sift together flour, cornmeal, sugar, baking powder, salt, and baking soda. Cut in shortening. Add buttermilk, stirring until just blended. Place the creamed chicken into a 10 inch oven proof skillet. Spread dough over top. Bake in a 400 degree oven for 25 minutes. Invert onto a platter, cut into wedges.
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