Baked Chicken

By Mark Lawrence

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Cornbread is a southern favorite. In the north it's often dry and boring. This is different.

1 cup flour
1 cup yellow cornmeal
1/3 cup white sugar
1 tbl baking powder
1 cup milk
1/3 cup melted butter
1 egg

  1. Preheat oven to 400 degrees. Spray or lightly grease an 8 inch square pan.
  2. In a large bowl, combine flour, cornmeal and baking powder.
  3. Put milk, butter and sugar into a measuring cup. Melt the butter into the milk in the microwave.
  4. Stir in egg, milk, sugar and butter until well combined. Pour batter into prepared pan.
  5. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Serve as is, or with butter and/or honey. Cornmeal-Crusted Oven Fried Chicken Ingredients Serves: Update o 4 boneless, skinless chicken breasts o 2 cups lowfat buttermilk o 3 tablespoons vegetable oil o 1 cup cornmeal o 1 teaspoon kosher salt o 1 teaspoon paprika o 1/2 teaspoon cayenne pepper Directions Gather these tools: cutting board; chef's knife; wet and dry measuring cups; measuring spoons; pastry brush; resealable plastic bag; shallow baking dish; sheet pan Combine chicken and buttermilk in a resealable plastic bag and refrigerate for 1-2 hours. Preheat oven to 400oF degrees. Brush a sheet pan with vegetable oil and set aside. In a shallow baking dish, mix the cornmeal, salt, paprika, and cayenne pepper. Shake well to combine. Remove one piece of chicken from the buttermilk and shake off any excess liquid. Put the chicken in the dish one piece at a time and shake well to coat. Place the coated chicken pieces on the oil sheet pan as you work. Brush the chicken with the remaining oil, and bake for 20 minutes. Serve Immediately Read more: