For the Media
National Cornbread Cook-Off 2005
First Prize Winner
Sandi Klingler
Auburn, AL
Amish Chicken Cornbread Bake
Filling
1/2 cup butter
1/3 cup Martha White® All-Purpose Flour
1 cup chicken broth
1 cup heavy cream
1/2 teaspoon pepper
2 cups chopped cooked chicken breast
1 (4 oz.) can sliced mushrooms, drained
1/2 cup dried cranberries
1/3 cup shredded Parmesan cheese
Topping
1 cup baked mashed sweet potatoes*
2 tablespoons sugar
1 egg
3 tablespoons milk
1 (6.5 oz.) pkg. Martha White® Extra Rich Buttermilk Cornbread Creations™
Preheat the oven to 400° F. In a 10 1/4-inch Lodge® cast iron skillet over medium heat melt butter, gradually add flour, stirring until smooth. Cook stirring one minute. Gradually add chicken broth and heavy cream; cook over medium heat, stirring constantly, until mixture thickens. Stir in pepper.
Stir in chicken, mushrooms, cranberries and cheese. Cook stirring occasionally until hot, about 3 minutes. Reduce heat to low while preparing topping.
In a medium bowl, combine sweet potatoes, sugar, egg and milk, stir until smooth. Add cornbread mix; stir until blended. Carefully spread cornbread mixture over chicken mixture to cover as a crust. Bake at 400° F. for 20 to 25 minutes or until cornbread is golden and chicken mixture is bubbly. Remove from oven, let stand 5 minutes. To serve cut crust, place on plate and ladle chicken mixture over top. 6 servings
* 1-15 oz. can sweet potatoes, drained and mashed, may be substituted for baked sweet potatoes.