Chicken Shortcake

Oxmoor House
6 servings


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1 1/2 cups white cornmeal
3/4 cup all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
1 1/4 cups milk
2 eggs, beaten
1/4 cup butter or margarine, melted
Pimiento strips (optional)


Combine first 4 ingredients; mix well. Add milk and eggs; stir just until dry ingredients are moistened. Stir butter into batter. Pour into a well-greased 13- x 9- x 2-inch baking pan. Bake at 400° for 15 minutes or until lightly browned.

Cut cornbread into 4-inch squares; split squares, and spoon Creamed Chicken between and on top of each square. Garnish with pimiento, if desired.

Created date

February 2010