Move over cornbread and waffles, there's a new stack in town. Linda Cifuentes of Mohomet, Ill., brought this recipe to the 2019 Lodge National Cornbread Cook-off and left us all wanting another bite.
Level
Intermediate
Prep Time
20 minutes
Cook Time
12-15 minutes
Serves
4
Cook it With Our
Directions
- Heat oven to 400 degrees F. Spray 10.25 inch skillet and place in oven to pre-heat for 8 minutes.
- In a medium bowl, combine all cornbread ingredients, mixing well. Pour batter in heated pan and place back in oven. Bake 12-15 minutes.
- While cornbread is baking, place cornbread mix, chopped pecans, salt, and parsley on waxed paper. Remove to rack.
- Whisk egg in a shallow bow, then add milk. Dip chicken tenders in egg wash, then dredge in cornbread mixture.
- Heat oil in a 10.25 inch skillet over medium-high heat. Cook chicken 2-3 minutes each side; covered. Remove tenders from oil onto paper towel.
- To make the gravy, place butter, flour, salt, and pepper in the same skillet over medium heat, stirring constantly with whisk. Add milk/ maple syrup mixture, whisking constantly.
- Cut cornbread into quarters and place one quarter on four plates. Top with two to three pieces of breaded chicken and drizzle with gravy. Sprinkle with parsley.
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