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Chicken Baked in Cornbread Recipe
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3 from 1 vote

Chicken with Cornbread

A family classic from my wife's childhood
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: chicken
Servings: 4 persons


  • 4 chicken thighs bone-in, skin-on
  • 4 chicken legs bone-in, skin-on
  • 2 tablespoons Crisco substitute butter or other oil for searing chicken

For the Cornbread

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • cups buttermilk
  • 2 eggs
  • ½ cup butter 1 stick, melted


  • Preheat the oven to 400°F.
  • Prepare the cornmeal batter:  melt the ½ cup butter and set aside.  Whisk together the dry ingredients (cornmeal,flour, sugar, baking powder, baking soda, and salt). 
  • In a separate bowl, whisk together the buttermilk and eggs, and then add these to the dry ingredients.  Blend but don’t over mix.  Finally, drizzle in the melted butter and combine.
  • In a cast iron skillet or other oven proof pan, melt Crisco over medium-high heat. When hot, sear the chicken on all sides until the skin is brown, about 3 minutes per side. 
  • Arrange the chicken pieces alternating leg/thigh with the meaty part of the leg toward the outside of the pan.  Pour cornbread batter over the chicken. 
  • Bake for about 25 minutes until the cornbread begins to brown on top and a toothpick inserted into the middle comes out clean.
  • Cool for a few minutes, then slice around the chicken pieces and serve.