Southern Cornbread Chicken Bake with Sage and Cayenne

Recipe Collection: Dinner

Southern Cornbread Chicken Bake with Sage and Cayenne is a heartwarming dish that brings together the rich flavors of cornbread, tender chicken, and aromatic spices. Perfect for family gatherings or weeknight dinners, this non-vegetarian recipe is gluten-free and showcases the essence of Southern cuisine. The combination of cayenne pepper and sage adds a delightful kick, making it a versatile option for any meal.

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Overview

This family heirloom recipe for cornbread dressing has been passed down through generations. It's a beloved dish that combines the comforting flavors of cornbread, chicken, and aromatic spices, perfect for any occasion, not just holidays.

Diet Type

Non-Vegetarian

Allergies

Gluten

Cuisine

Southern

Serving Size: 15

Cooking Time: 45 minutes

Ingredients

• 3 9x9 Inch pans cornbread, divided
• 3 Bone-in chicken breast halves
• 1 Large onion, minced
• 2 Cups chicken broth
• 0.5 Teaspoon (tsp) cayenne pepper
• 1 Pinch dried sage, crumbled
• 1 Pinch salt, to taste
• 1 Pinch ground black pepper, to taste

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. Place the cornbread cubes into a large bowl and set aside.
3. In a pot, place the chicken breasts and cover with water. Add salt to taste. Bring to a boil and cook until the chicken is no longer pink and juices run clear. Remove the chicken breasts, reserving at least 2 cups of the chicken broth. Once cool enough to handle, remove the skin and debone, discarding the skin and bones.
4. Mix the minced onion, chicken broth, and cayenne pepper with the cornbread cubes. Mash the mixture using a hand masher. Season to taste with sage, salt, and black pepper, adding a little at a time. Stir in the shredded chicken.
5. Spoon the mixture into the prepared baking dish.
6. Bake in the preheated oven until the top is golden brown, about 45 minutes.

Enjoy your homemade Southern Cornbread Chicken Bake with Sage and Cayenne!