Chicken Upside-Down Cornbread
Ingredients
- 3 Tbsp. margarine ⓘ
- 3 Tbsp. chopped onion ⓘ
- 1/4 c. chopped celery ⓘ
- 3 Tbsp. cornstarch ⓘ
- 1/2 tsp. seasoned salt ⓘ
- 1 c. chicken broth ⓘ
- 1 (2 1/2 oz.) can sliced black olives ⓘ
- 2 c. cooked chicken, cut up ⓘ
- 1 c. corn meal ⓘ
- 1 c. sifted all-purpose flour
- 3 Tbsp. baking powder ⓘ
- 1 tsp. salt ⓘ
- 1/4 c. sugar ⓘ
- 1/4 c. shortening ⓘ
- 1 c. milk ⓘ
Instructions
- Heat margarine in skillet.
- Add onion and celery.
- Saute until limp.
- Add cornstarch and blend.
- Simmer 1 minute.
- Add salt and broth.
- Cook, stirring over low heat, until thickened and bubbling. Cover and set aside.
- In buttered 8 1/2-inch square pan arrange sliced olives and chicken.
- Spoon thickened broth over chicken.
Nutrition & Diet Analysis (per serving)
1025
kcal
51% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).