Hands-on Time
20 Mins
Total Time
45 Mins
Makes 8 to 10 servings

A favorite Southern side dish moves front and center as an all-in-one skillet supper.

How to Make It

Step 1

Preheat oven to 425°. Sauté first 4 ingredients in hot oil in a 12-inch cast-iron skillet over medium heat 8 to 10 minutes or until tender. Remove from skillet; wipe skillet clean.

Step 2

Stir together cornmeal mix, buttermilk, and next 4 ingredients just until moistened. Stir in onion mixture and chicken just until blended. Pour batter into hot 12-inch skillet.

Step 3

Bake at 425° for 25 to 30 minutes or until golden brown.

Ratings & Reviews

CarolHall's Review

January 15, 2012
I agree with the other review. I made the recipe just the same except I did not have fresh sage, so used ground. There was no flavor and it was very bland and very dry. My husband and I both agreed it needed something, possibly gravy to go over it. I will not bother to make it again. It was a big dissapointment.

phoebe1214's Review

January 10, 2012
What a disappointment this was. I followed the recipe almost exactly (I used dried sage instead of fresh and yellow cornmeal mix instead of white). The finished product was dry, bland and not at all a meal. Without the chicken in it, it would have been a nicely flavored cornbread side, but still a little dry at that. My husband gracefully ate a small portion then heated up leftovers. I tossed more than half of it away because I knew no one would eat it.