Cornbread with Southern Chicken Recipe

Recipe Category: Chicken

Cornbread With Southern Chicken Recipe


  • 2 rounds of cornbread
  • 3-4 chicken breasts
  • 2 cans cream of chicken soup
  • 2-3 cans chicken broth
  • 2 cups corn flakes, crushed
  • 2 cups crackers, crushed
  • creole seasoning salt and pepper.
  • 2 bunches green onions, chopped
  • 1 large onion, chopped
  • 2-3 celery stalks, chopped
  • 1 cup milk
  • 1 medium to large apple, diced finely 2-3 eggs, hardboiled


  1. Make 2 pans of cornbread in round cast iron skillet
  2. Remove from skillet and set aside
  3. Boil chicken breasts in water seasoned with salt and pepper
  4. If water level starts becoming low, add more water as chicken cooks
  5. When chicken is almost done, add 2 cans cream of chicken soup and 2 or 3 cans chicken broth to the water and chicken
  6. Simmer on low heat
  7. Crumble the cornbread into a large bowl
  8. Add corn flakes and crackers
  9. Season with black pepper, salt, and Tony Chachere’s Creole Seasoning (not too much of this as it is quite spicy and hot)
  10. Mix and set aside
  11. Saute green onions, onion and celery in melted butter until tender
  12. Add the sauteed ingredients to the crumbled cornbread mixture and toss together to mix
  13. Reserve approximately 1/3 cup of the sauteed ingredients :For the giblet gravy
  14. Remove cooked chicken from broth mixture and set aside
  15. Slowly add the chicken broth mixture to the cornbread mixture and mix together
  16. The cornbread and chicken broth mixture should be of a slightly soupy consistency – it may not be necessary to use all of the chicken broth mixture
  17. Reserve at least 1 cup of the chicken broth mixture :For the giblet gravy
  18. Add 1 cup milk to the cornbread and broth mixture and stir
  19. Peel 1 medium to large apple and dice finely
  20. Add to cornbread mixture and stir
  21. Remove the chicken from the bone and tear into medium size pieces
  22. Layer the cornbread mixture alternately with the chicken pieces into a large oblong lightly greased pan
  23. Cover with aluminum foil and bake at 350 degrees for approximately 15 minutes
  24. Do NOT let it get too dry


  1. Heat vegetable oil in skillet and slowly add approximately 1/3 cup flour
  2. Stir constantly till brown
  3. Add the remaining sauteed ingredients and stir
  4. Slowly add the remaining chicken broth mixture and stir to keep from lumping
  5. Add chopped boiled eggs to gravy mixture and mix together
  6. Remove from heat when the gravy thickens

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