Beautiful looking cornbread, Miss Prissy.
Your recipe is similar to mine except I use plain cornmeal and flour (use aluminum-free baking powder) and lard or lard/bacon grease blend.
Top that off with a chicken gravy mixture containing chicken meat and vegetables and you have a feast. That's how my mother stretched a whole chicken to feed a family for 2 meals. Its like a chicken pot pie filling served over cornbread. She called it Chicken on Egg Bread because she made cornbread with an extra egg.
I don't have a written recipe for it, but it involves simmering a whole chicken with your favorite herbs and reserving the broth. Pull meat from bones and chop. Add chopped vegetables (carrots, celery, onions, peas) to the broth and cook until tender. Peas cook so quickly, so I add them near the end. Make a roux, add the broth mixture and cream and let it thicken--it will be a thin gravy. Then add the meat to simmer until reheated. Season to taste. Ladle over a split wedge of cornbread. The gravy seeps down into the cornbread and its soooo good.
Sorry I don't have measurements because I'm one of those people that eyeballs quantities and cooks by feel on something like this. It's also a great way to use leftover turkey.
Miss Prissy, you'd have no problem making this.
Your recipe is similar to mine except I use plain cornmeal and flour (use aluminum-free baking powder) and lard or lard/bacon grease blend.
Top that off with a chicken gravy mixture containing chicken meat and vegetables and you have a feast. That's how my mother stretched a whole chicken to feed a family for 2 meals. Its like a chicken pot pie filling served over cornbread. She called it Chicken on Egg Bread because she made cornbread with an extra egg.
I don't have a written recipe for it, but it involves simmering a whole chicken with your favorite herbs and reserving the broth. Pull meat from bones and chop. Add chopped vegetables (carrots, celery, onions, peas) to the broth and cook until tender. Peas cook so quickly, so I add them near the end. Make a roux, add the broth mixture and cream and let it thicken--it will be a thin gravy. Then add the meat to simmer until reheated. Season to taste. Ladle over a split wedge of cornbread. The gravy seeps down into the cornbread and its soooo good.
Sorry I don't have measurements because I'm one of those people that eyeballs quantities and cooks by feel on something like this. It's also a great way to use leftover turkey.
Miss Prissy, you'd have no problem making this.
