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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
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 |
creamed chicken |
pimiento strips (optional) |
Directions:
1. 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.
2. Cut cornbread into 4-inch squares; split squares, and spoon Creamed Chicken between and on top of each square. Garnish with pimiento, if desired.
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