Creamed Chicken and Cornbread

While I was at my mom’s and she was off at work one morning, I perused her Betty Crocker Picture Book. My grandmother had a copy, and my mom had requested it after she passed away. One of my aunts got it, so my mom got herself a copy of the reprint. I believe my father-in-law also has an old copy, although I don’t think it’s as old as my grandmother’s copy was. One of the recipes I came across was something called “Plantation Shortcake.”

Plantation Shortcakes
I know it’s a reprint from 1950 and things were different then, but the name “Plantation Shortcake” doesn’t exactly sit well with me. But it still sounded really good, so I’m just calling it Creamed Chicken and Cornbread.

Creamed Chicken and Cornbread
I swear, this was the best-looking cornbread I’ve made in a long time:

Cornbread Skillet
Back to the Creamed Chicken and Cornbread. It was surprisingly GOOD. I was figuring it’d be a little bland, but it was really good.

Creamed Chicken and Cornbread 2
Jay and I both decided that it’ll make a nice winter-comfort-food meal. Some green beans on the side would round it out nicely (which I had in the veggie drawer in the fridge, but forgot to make).

Yield: 6

Creamed Chicken and Cornbread

Creamed Chicken and Cornbread
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes


For the Cornbread

  • 4 Tbsp. unsalted butter, divided
  • 2/3 C cornmeal
  • 2/3 C flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 C buttermilk or sour milk
  • 1 large egg, lightly beaten

For the Creamed Chicken

  • 1 C cooked chicken, cut into bite-sized pieces
  • 6 Tbsp. unsalted butter
  • 1/4 C + 2 Tbsp. flour (6 Tbsp.)
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 3/4 C chicken stock
  • 1 C heavy cream


Preheat the oven to 375 degrees F. In a medium mixing bowl, whisk together the cornmeal, flour, baking soda and salt. In a small dish, melt 2 Tbsp. of the butter in the microwave.

Place the other 2 Tbsp. of butter in a 9 or 10-inch cast iron skillet, and place it in the preheated oven. Once the butter is melted and sizzling, remove the skillet, and carefully swirl the butter around to coat the bottom and sides of the skillet.

Make a well in the center of the cornmeal mixture. Add the melted butter, the milk and the beaten egg. Mix with a wooden spoon just until the mixture is moistened (the batter will be lumpy). Pour into the cast iron skillet, and bake for 25 minutes. Let cool for 5 minutes before cutting.

While the cornbread bakes, make the Creamed Chicken. In a large skillet, melt the 6 Tbsp. butter. Whisk in the flour, salt and pepper, and cook for a few minutes over low heat, until the roux is browned and nutty-smelling. Slowly whisk in the chicken stock and the heavy cream. Bring to a boil, and cook for about a minute, whisking constantly. Remove from the heat and stir in the chicken. If the cornbread isn't ready, keep the creamed chicken warm over low heat, stirring occasionally, or pour into a serving dish and tent with foil.

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I am a little bummed–Some stuff I ordered from Williams-Sonoma has arrived in Brookings as of this morning, but because it’s the weekend, it’s going to sit in a warehouse until Monday. Bummer. I did get one part of my order, though:

Valerie Confections
A sampler from Valerie Confections. I’ve been wanting to try them for years now. The Williams-Sonoma order was due to a prize I’d won through, which I was notified of while I was on vacation. I had a bout with some sensory overload and took about 2 hours to complete my order. The sampler box was one of the final things I added to my cart. At the moment, I’m enjoying the last of the Durango Bark, and it is delicious!