Directions:
- Make the cornbread:.
- Preheat oven to 450F and grease an 8 square pan.
- Sift dry ingredients together.
- Mix egg and buttermilk together and add to dry ingredients.
- Add melted butter and pour into prepared pan.
- Bake for approximately 18 minutes.
- Remove skin and bones from cooked chicken.
- Cut meat into small pieces.
- Make a sauce using chicken stock and flour; add chicken.
- Saute mushrooms in butter, season and add to chicken and sauce mixture; heat thoroughly.
- Cut cornbread into 8 squares; split squares.
- Place lower half of cornbread on a plate; cover with some of the chicken mixture.
- Replace the top half and cover with more of the chicken mixture.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 190.63 Kcal (798 kJ) | ||
| Calories from fat | 80.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.97g | 14% | |
|---|---|---|---|
| Cholesterol | 40.3mg | 13% | |
| Sodium | 450.6mg | 19% | |
| Potassium | 361.44mg | 8% | |
| Total Carbs | 20.74g | 7% | |
| Sugars | 4.02g | 16% | |
| Dietary Fiber | 1.89g | 8% | |
| Protein | 7.83g | 16% | |
| Vitamin C | 1.1mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.4mg | 8% | |
| Calcium | 52.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 102.91 Kcal (431 kJ) | ||
| Calories from fat | 43.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.84g | 14% | |
|---|---|---|---|
| Cholesterol | 21.76mg | 13% | |
| Sodium | 243.24mg | 19% | |
| Potassium | 195.11mg | 8% | |
| Total Carbs | 11.19g | 7% | |
| Sugars | 2.17g | 16% | |
| Dietary Fiber | 1.02g | 8% | |
| Protein | 4.23g | 16% | |
| Vitamin C | 0.6mg | 2% | |
| Iron | 0.7mg | 8% | |
| Calcium | 28.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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