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Amish Chicken Cornbread Bake

Oxmoor House
Yield Serves 8
Sandi Klingler of Auburn, Alabama, took home the grand prize at the National Cornbread Cook-off in 2005 for this Thanksgiving-themed meal in a skillet.


  • 1/2 cup (1 stick) butter
  • 1/3 cup Martha White all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1 cup half-and-half
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups chopped cooked chicken breasts
  • 1 (4-ounce) can sliced mushrooms, drained
  • 1/2 cup dried cranberries
  • 1/4 cup (1 ounce) shredded Parmesan cheese
  • 1 cup mashed baked sweet potatoes or 1 (15-ounce) can sweet potatoes, drained and mashed
  • 2 tablespoons sugar
  • 1 large egg
  • 3 tablespoons milk
  • 1 (16-ounce) package Martha White Cotton Country Cornbread Mix
  • Fresh rosemary sprigs (optional)

How to Make It

  1. Preheat the oven to 400°.

  2. Make the filling: Melt the butter in a 10 1/2-inch cast iron skillet over medium heat; gradually add the flour, whisking until smooth. Cook, whisking constantly, 1 minute. Gradually add the broth and half-and-half; cook, whisking constantly, until the mixture thickens. Stir in the pepper. Stir in the chicken, mushrooms, cranberries, and cheese. Cook, stirring occasionally, until hot, about 3 minutes. Reduce the heat to low while preparing the topping.

  3. Make the topping: Combine the sweet potatoes, sugar, egg, and milk in a medium bowl; stir until blended. Add the cornbread mix; stir until blended. Carefully spread the topping over the chicken mixture to cover as a crust.

  4. Bake until the cornbread is golden and the chicken mixture is bubbly, 25 to 30 minutes. Remove from the oven and let stand 5 minutes. Garnish with rosemary sprigs, if desired.

The Lodge Cast Iron Cookbook