Chicken Upside-Down Cornbread

Name: Chicken Upside-Down Cornbread
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

16 ingredients

9 steps

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

Directions

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.