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Chicken and Corn Bread Casserole




Source of Recipe


Sylvia Moore, church member


List of Ingredients




Corn Bread:
1 1/2 cups yellow corn meal
1/2 cup sifted flour
2 tsp. sugar
3 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 cup buttermilk
2 eggs, lightly beaten
4 Tbsp. oil

Chicken:
2 lb. skinned, boned chicken, cut into 1" cubes
1 tsp. salt
1/4 tsp. black pepper
1/2 cup sifted all-purpose flour
1/2 cup olive oil
1 medium size yellow onion, finely chopped
2 cloves garlic, minced
2 carrots, peeled, halves lengthwise and sliced thinly
4 cup chopped canned tomatoes with juice
4 stalks celery, chopped
2 tsp. grated orange rind
2 bay leaves, whole
1 1/3 cups frozen peas, thawed and drained

Recipe



In bowl combine corn meal, flour, sugar, baking powder, salt and baking soda.
In another bowl whisk together buttermilk, eggs and oil.
Form a well in center of dry ingredients and stir in liquid mixture until just combine.
Will be lumpy .
Preheat oven to 400°.
Sprinkle chicken with salt and pepper; dredge with flour.
Shake off excess.
Heat half the oil in skillet over moderate heat.
Add chicken and saute for 5 minutes, stirring occasionally.
Transfer to plate.
Add remaining oil to skillet and saute carrots, onion and garlic until soft.
Stir in tomatoes, celery, orange rind and bay leaf.
Cool undercovered until slightly thick.
Return chicken to skillet and vegetables 5 minutes more.
Discard bay leaves; stir in peas.
Put in baking dish.
Spoon cornbread batter on top of chicken mixture, leaving a slight border.
Bake overcovered about 15 minutes or until cornbread is lightly browned.