Authentic 1800s Chicken and Cornbread |Fire Cooking|

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt reduces calories while maintaining tanginess.

whole chicken

💰Cheaper: chicken thighs

Chicken thighs are more affordable and flavorful.

cornmeal

🥗Healthier: whole wheat flour

Whole wheat flour provides more fiber.

butter

🥗Healthier: olive oil

Olive oil is a healthier fat option.

Preheat oven to 400°F (200°C).

Clean and season the chicken with salt, pepper, and thyme.

Heat butter in a skillet over medium heat and brown the chicken on all sides, about 5-7 minutes.

Remove the chicken and set aside. In the same skillet, sauté onions, celery, and bell pepper until soft, about 3-4 minutes.

In a bowl, mix cornmeal, baking powder, sugar, and salt together.

In another bowl, whisk together buttermilk, eggs, and melted butter.

Combine the wet and dry ingredients until just mixed, then fold in sautéed vegetables.

Pour the cornbread batter into a greased baking dish.

Place the browned chicken on top of the cornbread batter.

Pour chicken broth over the chicken and cornbread mixture.

Bake in the preheated oven for 45-50 minutes, until the chicken is cooked through and cornbread is golden brown.

Let rest for 10 minutes before serving.

Cooking Techniques

Spice Level:

Allergens