Chicken N Veggie Filled Confetti Cornbread Food

FARMHOUSE CHICKEN CORNBREAD CASSEROLE

Steps:

• Preheat oven to 400 degrees F. Spray a 2-quart or 3-quart baking dish with cooking spray. If you use a 2-quart dish, the cornbread topping will be slightly thicker.
• In a large bowl, whisk together condensed soups and milk. Stir in cooked chicken and cheese.
• Pour chicken mixture into prepared baking dish.
• In a separate bowl, stir together corn muffin mix, cream style corn, sour cream, egg and melted butter. Spread evenly over the chicken mixture.
• Bake, uncovered, for about 40-45 minutes, or until a toothpick inserted in the center of the topping comes out clean. Tent the casserole loosely with foil if the top starts to get too dark before it's cooked through. Let stand for about 5-10 minutes, then serve!

VEGETABLE CORN BREAD

Steps:

• Preheat the oven to 450 degrees F.
• Put the oil in a large cast-iron skillet or ovenproof baking dish and heat in the oven until the oil is piping hot, about 10 minutes.
• Meanwhile, in a bowl, combine the cornmeal, salt and baking soda. Add the okra, onion, corn, banana pepper and chiles and toss to coat. Set aside. In a large measuring cup, combine the buttermilk and egg. Add the wet ingredients to the dry and stir to combine.
• Remove the heated skillet from the oven and pour the hot oil into the batter. Stir to combine, and then pour the batter back into the hot skillet. Bake until golden brown, about 35 minutes. Remove to a rack to cool slightly. Using a serrated knife, slice into wedges and serve warm.

STUFFED CHICKEN BREASTS WITH CORNBREAD DRESSING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut a pocket into the side of each piece of chicken, going to within 1/2 inch of each edge. Season chicken pieces with salt and pepper; set aside.
• Melt the butter in a large saucepan over medium heat. Add the onion, bell pepper and chicken livers; cook and stir until onion is tender, about 5 minutes. Add the garlic and sage; cook and stir until fragrant, about 1 minute more. Pour in the chicken broth and season with salt and pepper. Bring to a boil, then remove from the heat. Gently stir in the cornbread crumbs and set aside until cool enough to handle.
• Spoon some of the stuffing into the pocket of each piece of chicken. Arrange them in a 9x13 inch baking dish. Spoon any leftover stuffing into the pan to surround the chicken. Stir together the condensed chicken soup and water; pour over the top off the chicken. Cover with a lid or aluminum foil.
• Bake in the preheated oven for 45 minutes. Remove the aluminum foil and bake for an additional 10 minutes, or until the center of the stuffed breasts has reached 160 degrees F (70 degrees C) and the chicken has browned on top.

CONFETTI CORNBREAD

Steps:

• Preheat oven to 350°. In large bowl, combine muffin mixes and cayenne pepper. In another bowl, mix eggs, corn, buttermilk and 1/4 cup oil until blended. Add to dry ingredients; stir just until moistened. Fold in cheese, onion, chiles, pimiento strips and jalapeno., Brush remaining oil onto bottom of a 13x9-in. baking pan; place in oven until hot, 4-5 minutes. Pour batter into hot pan. Bake until edges are golden brown and a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan on a wire rack. Serve warm.

SHELLS FILLED WITH CHICKEN CHOPPED SALAD

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta shells and cook until tender but still firm to the bite, stirring occasionally, 12 to 13 minutes. Drain and cool.
• For the dressing: Combine the vinegar, lemon juice, salt, pepper and garlic in a small bowl. Gradually add the oil, whisking until the dressing is thick.
• For the salad: In a large bowl, combine the arugula, feta, tomatoes, salt, pepper, olives, chicken, avocado and fennel.
• Add the dressing to the salad and toss to coat.
• Line each shell with a leaf of radicchio, trimming each leaf if too large for the pasta. Fill shells with salad, pressing slightly so salad will adhere. Arrange shells on a platter and serve.

CORNBREAD

Steps:

• Pre-heat the oven to 425 degrees.
• In a bowl combine the first 6 ingredients. In another bowl whisk together the melted butter, buttermilk, milk, beaten eggs, and Tabasco pepper sauce, to taste. Add the dry ingredients and stir to just combine. Then fold in the warm corn kernels, grated cheddar cheese, chopped scallions, and chopped cilantro. Pour the mixture into buttered loaf pans 1 1/2 by 1 1/2 by 3-inches, filling them 2/3 full. Bake for 20 minutes, or until bread is golden brown and a skewer inserted in center comes out clean.

CORNBREAD

Steps:

• Preheat oven to 325 degrees F.
• Mix the corn and milk from the corn into a large bowl with all other ingredients. Grease or oil an 8-inch pan, and then dust it evenly with cornmeal. Pour in cornbread mixture and bake for 30 to 40 minutes.

CREAMY CHICKEN AND VEGETABLES

Steps:

• In a skillet over medium heat, brown chicken in 2 tablespoons butter. Set aside; discard drippings. In the same skillet, saute peppers and onion in remaining butter for 5 minutes or until crisp-tender. Add mushrooms and broccoli; cook for 3-5 minutes or until heated through. Add soup, sour cream, salt, pepper and rosemary; stir to mix. Spread half into a greased 13-in. x 9-in. baking dish. Add chicken; top with remaining vegetable mixture. Cover and bake at 350° for 30 minutes. Uncover and bake 10 minutes more or until bubbly and chicken juices run clear.

CONFETTI CORNBREAD

Steps:

• Heat oven to 375 degrees. Spray 4 clean 13 3/4-ounce cans with cooking spray. Set aside. (If using a skillet, spray with cooking spray.) Melt the butter in skillet over medium heat. Add the shallots, and cook, stirring occasionally, over medium-low heat until soft, 3 to 4 minutes; set aside.
• Place flour, cornmeal, salt, pepper, baking powder, and baking soda in bowl. Whisk briefly to mix. Make a well; add eggs to center. Whisk eggs into dry mixture. Add buttermilk. Combine. Mixture will be thick.
• Stir in the cooked shallots and raw peppers. Melt the vegetable shortening in a small pan over medium heat. Pour hot shortening into the cornbread mixture. Stir well to combine. Spoon the batter evenly into prepared containers or skillet.
• Bake until golden brown and cornbread is pulling away from sides of cans or skillet, 30 to 40 minutes; a cake tester inserted into the center should come out clean. Transfer to a cooling rack. Let cool enough to touch; gently run a knife around rim, and unmold. Slice crosswise into 1-inch pieces. Serve warm with Dried Chile-Pepper Butter.

YANKEE GIRL'S SOUTHERN ROAST CHICKEN WITH CORNBREAD STUFFING

Steps:

• Preheat oven to 350.
• Rinse chicken, remove excess fat from around the cavity and pat dry.
• Rub inside and outside of chicken with one teaspoon Old Bay seasoning and set aside.
• Spread corn bread pieces in a single layer on a baking sheet and toast in a 350 degree oven for about 15 minutes, or until they dry out a bit – not much longer than that.
• Combine onion, celery, fresh herbs, pepper, olive oil and 1 teaspoon of the Old Bay seasoning in a mixing bowl.
• When the cornbread crumbs are toasted enough, dump the hot bread into the celery onion mixture and combine.
• Place the chicken in the bottom of a small roasting pan that has a cover.
• Stuff the cavity and the sides of the chicken with the stuffing – you need to separate the skin a bit from the sides to get the stuffing in next to the leg/thigh pieces – also stuff some into the neck cavity.
• Tie the legs together to hold the stuffing in with kitchen twine.
• Drizzle the chicken with oil, sprinkle with salt and a little more Old Bay if you like.
• Cover the pan and roast at 350 for about 1 and 1/2 hours, then uncover, insert a thermometer close to the leg/thigh joint without touching the bone- you're looking for it to read 180 degrees- it will be very close at this point.
• Roast a little longer uncovered until chicken is nicely browned and the thermometer reads 180 degrees.
• Allow the chicken to rest about 10 to 15 minutes before carving- this step keeps it juicy.
• Enjoy.