Chicken Upside-Down Cornbread Recipe

Name: Chicken Upside-Down Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 3 Tbsp. margarine; 3 Tbsp. chopped onion; 1/4 c. chopped celery; 3 Tbsp. cornstarch; 1/2 tsp. seasoned salt; 1 c. chicken broth; 1 (2 1/2 oz.) can sliced black olives; 2 c. cooked chicken, cut up; 1 c. corn meal; 1 c. sifted all-purpose flour; 3 Tbsp. baking powder; 1 tsp. salt; 1/4 c. sugar; 1/4 c. shortening; 1 c. milk; 1 egg

Servings: persons

3 Tbsp. margarine
3 Tbsp. chopped onion
1/4 c. chopped celery
3 Tbsp. cornstarch
1/2 tsp. seasoned salt
1 c. chicken broth
1 (2 1/2 oz.) can sliced black olives
2 c. cooked chicken, cut up
1 c. corn meal
1 c. sifted all-purpose flour
3 Tbsp. baking powder
1 tsp. salt
1/4 c. sugar
1/4 c. shortening
1 c. milk
1 egg

1
Heat margarine in skillet.
2
Add onion and celery.
3
Saute until limp.
4
Add cornstarch and blend.
5
Simmer 1 minute.
6
Add salt and broth.
7
Cook, stirring over low heat, until thickened and bubbling. Cover and set aside.
8
In buttered 8 1/2-inch square pan arrange sliced olives and chicken.
9
Spoon thickened broth over chicken.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 Tbsp. margarine, 3 Tbsp. chopped onion, 1/4 c. chopped celery, 3 Tbsp. cornstarch, and more.

Yes, Chicken Upside-Down Cornbread falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken Upside-Down Cornbread

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