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Zesty Cornbread with Creamed Chicken Recipe

I first made this creamed many years ago when I was taking a home economics class. It's great to serve at a brunch, and even children find it hard to resist!
TOTAL TIME: Prep: 20 min. Bake: 15 min. YIELD:4-6 servings


  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 3 tablespoons finely chopped onion, divided
  • 1 teaspoon paprika
  • 1 chicken bouillon cube
  • 1/2 cup boiling water
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1/4 cup chopped green pepper
  • 3 tablespoons butter or margarine
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash hot pepper sauce
  • 1 can (12 ounces) evaporated milk
  • 2 cups cubed cooked chicken
  • 2 tablespoons chopped pimientos


  • 1. Prepare corn bread mix according to package directions, adding 2 tablespoons onion and the paprika. Spoon into a well-greased 4- to 5-cup ring mold. Bake at 400° for 15 minutes or until a toothpick inserted near the center comes out clean. Let stand for 5 minutes. Turn out onto a serving platter. Meanwhile, dissolve bouillon in water; set aside. In a medium saucepan, saute mushrooms, green pepper and remaining onion in butter until tender. Stir in flour, salt, pepper and hot pepper sauce until smooth. Add milk and prepared bouillon; cook over medium heat for 2 minutes or until thickened and bubbly, stirring constantly. Cook for 2-3 minutes. Add chicken and pimientos; heat through. Spoon over corn bread. Yield: 4-6 servings.

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