Dixie Chicken Shortcake
Ready In: 40 mins
Serves: 8
Ingredients
- 1 large whole chicken, cooked
- 2 cups chicken stock
- 2 tablespoons flour
- 1 lb mushroom, sliced
- 2 tablespoons butter
- salt and pepper, to taste
Southern Corn Bread
- 1 cup cornmeal
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 egg, beaten
- 1 cup buttermilk
- 1 tablespoon butter, melted
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.
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