Just five ingredients are required to make this easy-to-assemble entree. “I’m not sure how this recipe found its way into my kitchen, but I’m glad it did!” comments Dawn d’Hooghe of Concord, North Carolina. “We eat a lot of chicken, and this is a family favorite.”<\/p>\n","protected":false},"author":7061,"featured_media":1487566,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,307335,306854,306849,305378,307330,307344,304328,305271,304292,304338,303966,340638,306848,304268,307307,305374,304350,340654,324623],"categories-v2":[308623,310372,309608,309605,309386,310369,310376,308984,308481,309216,308305,308992,308495,340804,309603,259483,310342,309381,309001,340838,309177],"coauthors":[305],"recommended_recipes":[{"post_title":"Chicken Cornbread 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Cornbread","post_link":"\/recipes\/creamed-chicken-over-cornbread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps23718_CW1192388D40A-1.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/300x300\/exps23271_QC10596D41A.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/cornbread-chicken\/","name":"Cornbread Chicken","datePublished":"2018-01-01","dateModified":"2022-10-03","prepTime":"PT5M","cookTime":"PT20M","totalTime":"PT25M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/exps23271_QC10596D41A.jpg","height":300,"width":300},"recipeCategory":["Dinner"],"description":"Just five ingredients are required to make this easy-to-assemble entree. \"I'm not sure how this recipe found its way into my kitchen, but I'm glad it did!\" comments Dawn d'Hooghe of Concord, North Carolina. \"We eat a lot of chicken, and this is a family favorite.\"","recipeIngredient":["1 package (8-1\/2 ounces) cornbread\/muffin mix","1 envelope ranch salad dressing mix","1 cup whole milk","6 boneless skinless chicken breast halves (4 ounces each)","2 tablespoons canola oil"],"recipeInstructions":[{"@type":"HowToStep","text":"In a shallow bowl, combine cornbread mix and salad dressing mix. Pour milk into another shallow bowl. Dip chicken in milk, then dry mix and turn to coat."},{"@type":"HowToStep","text":"In a large skillet over medium-high heat, brown chicken in oil on both sides. Cook, uncovered, over medium heat for 6-7 minutes on each side or until a thermometer reads 170°."}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":"","fatContent":"","cholesterolContent":"","sodiumContent":"","carbohydrateContent":"","fiberContent":"","proteinContent":""},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":3.6666667,"reviewCount":9,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Cajun","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-01-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Dominique249"},"reviewBody":"
I didn\u2019t really go by the recipe at all except for the ingredients due to what people were saying about the cooking process. So I went a head and did an egg wash coated it with the ranch cornbread and topped with pepper and put it in the oven at 350 degrees for 45 mins. My chicken breasts were a bit large but it came out perfect and fully cooked.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-10-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mamaha24"},"reviewBody":"In theory, this is a great recipe. I really love the flavors of the ranch dressing mix and the corn bread mix with the chicken. My husband and four very young children also like it a lot. However, the breading doesn't stay on through the cooking process. The second time I made this, I patted the chicken dry, dipped in an egg wash, and then covered it with the breading. It offered little improvement over the original recipe. Like the other reviewers, I too had difficulty with the breading burning on the stovetop. Even on medium heat, the cornbread mix started to burn. I added a little more oil when I flipped it over, which helped, but then it made the chicken a little bit greasy. I will not make this recipe again as written; however, the flavors really are good. I may attempt it again sometime by baking it in the oven.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-10-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangePalmtree"},"reviewBody":"I love the taste of this chicken! However, it burns or is still too pink in the middle. Pounding it thin before cooking helps.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-04-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanCandy"},"reviewBody":"Glad to see I'm not the only one having trouble with this recipe. I've tried to make this a few times, and the breading burns too quickly, doesn't stay on the breast and the chicken doesn't completely cook. I've held on to this recipe for far too many years. It only frustrates me and I end up throwing the chicken away. If there were a way to get the recipe to work, it would be very good. You can tell when you eat some of the salvageable bites.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-10-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedWheel"},"reviewBody":"Very good but it burns easily in the skillet. I think I will try baking it in some olive oil next time and turning it over half way through.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-09-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanWheel"},"reviewBody":"Very good chicken. Made it tonite and my family loved it. Will definitely make again. I browned it in the frying pan and then finished cooking it in a 300 degree oven for a few minutes.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-09-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldFlask"},"reviewBody":"I'm glad I read the reviews before I made this. The chicken needs to be flattened, it will burn in the pan (on med heat) so I browned it and finished it in the oven on a rack to circulate heat. I tried flouring , egg wash, then in the muffin mixture. The breading stayed on until it had to be moved, so I used a spatula instead of thongs. I wonder if it would work better if used as a batter instead of breading, or if made as strips or fingers. The taste is worth tweeking the recipe, yummy.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-11-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedWheel"},"reviewBody":"(I wrote the 11\/6 entry) I tried this in the oven and it turned out soggy and the skillet burns the outside and undercooks the inside. So, my next attempt may be to pre-cook the chicken in the oven then coat with the mixture and fry in the skillet but that may be a little too time consuming for just an okay recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-08-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenRadio"},"reviewBody":"Earlier someone suggested a cornbread chicken, I'm realizing now (after going to the market) hat they were suggesting a cornbread stuffing meal...but this will definitely be added Ron one of our family favorites yes!I considered what everyone else's had issues with and made these additions:I used chicken tendersDipping process:-Flour-1\/2 cup of fat free milk and 1 egg mix-conbread and ranch mix(In that order)I browned both sides carefully using tongs.Then baked in an oven on 350 for about 10-15 mins on parchment paper (sprayed with olive oil cooking spray) and removed with tongs.Turned out delicious, the meat was tender and juicy and breeding was cooking perfectly.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"23271","romance_copy_dek":"Just five ingredients are required to make this easy-to-assemble entree. \"I'm not sure how this recipe found its way into my kitchen, but I'm glad it did!\" comments Dawn d'Hooghe of Concord, North Carolina. \"We eat a lot of chicken, and this is a family favorite.\"","enhanced_recipe_title":"Cornbread Chicken","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 package (8-1\/2 ounces) cornbread\/muffin mix","IngredientText":"1 package (8-1\/2 ounces) cornbread\/muffin mix"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 envelope ranch salad dressing mix","IngredientText":"1 envelope ranch salad dressing mix"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup whole milk","IngredientText":"1 cup whole milk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"6 boneless skinless chicken breast halves (4 ounces each)","IngredientText":"6 boneless skinless chicken breast halves (4 ounces each)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons canola oil","IngredientText":"2 tablespoons canola oil"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/300x300\/exps23271_QC10596D41A.jpg","RecipeId":23271,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Cornbread Chicken Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"exps23271_QC10596D41A.jpg","ContributorId":null,"Firstname":"Dawn","Lastname":"d'Hooghe","ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep\/Total Time: 25 min.","MinimumServingQuantity":6,"MaximumServingQuantity":6,"Yield":"6 servings.","DigitalTitle":"Cornbread Chicken","SubmittedTitle":"Cornbread Ranch Chicken","RecipeTypeId":1,"RecipeURL":"cornbread-chicken","AverageRating":3.67,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"","PreparationTimeInMinutes":5,"CookTimeInMinutes":20,"TotalTimeInMinutes":25,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Corn Bread Chicken","OriginalSourceProject":"Corn Bread Chicken","ContestPlacement":"","Trailer":null,"Metadescription":null,"AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"Just five ingredients are required to make this easy-to-assemble entree. \"I'm not sure how this recipe found its way into my kitchen, but I'm glad it did!\" comments Dawn d'Hooghe of Concord, North Carolina. \"We eat a lot of chicken, and this is a family favorite.\"","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a shallow bowl, combine cornbread mix and salad dressing mix. 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Earlier someone suggested a cornbread chicken, I'm realizing now (after going to the market) hat they were suggesting a cornbread stuffing meal...but this will definitely be added Ron one of our family favorites yes!<\/p>
I considered what everyone else's had issues with and made these additions:<\/p>
I used chicken tenders<\/p>
Dipping process:<\/p>
-Flour<\/p>
-1\/2 cup of fat free milk and 1 egg mix<\/p>
-conbread and ranch mix<\/p>
(In that order)<\/p>
I browned both sides carefully using tongs.<\/p>
Then baked in an oven on 350 for about 10-15 mins on parchment paper (sprayed with olive oil cooking spray) and removed with tongs.<\/p>
Turned out delicious, the meat was tender and juicy and breeding was cooking perfectly.<\/p>","CommentId":1,"DateRated":"08\/13\/2017 19:45","GUID":"67853fd55ee845b89e549d7ef06278e4","MemberId":9234295,"Rating":4,"ScreenName":"Yasmeen","SubmittedDate":"08\/13\/2017 19:45"},{"Comment":"
Glad to see I'm not the only one having trouble with this recipe. I've tried to make this a few times, and the breading burns too quickly, doesn't stay on the breast and the chicken doesn't completely cook. I've held on to this recipe for far too many years. It only frustrates me and I end up throwing the chicken away. If there were a way to get the recipe to work, it would be very good. You can tell when you eat some of the salvageable bites.<\/p>","CommentId":2,"DateRated":"","GUID":"09f8d47c3c654fe184e7ed16e0172555","MemberId":1226455,"Rating":2,"ScreenName":"lorischlecht","SubmittedDate":"04\/23\/2014 23:18"},{"Comment":"
I'm glad I read the reviews before I made this. The chicken needs to be flattened, it will burn in the pan (on med heat) so I browned it and finished it in the oven on a rack to circulate heat. I tried flouring , egg wash, then in the muffin mixture. The breading stayed on until it had to be moved, so I used a spatula instead of thongs. I wonder if it would work better if used as a batter instead of breading, or if made as strips or fingers. The taste is worth tweeking the recipe, yummy.<\/p>","CommentId":3,"DateRated":"","GUID":"d4c06f192b5340c98328acce7898a930","MemberId":4227194,"Rating":4,"ScreenName":"shopperlady","SubmittedDate":"09\/25\/2013 17:51"},{"Comment":"
Very good chicken. Made it tonite and my family loved it. Will definitely make again. I browned it in the frying pan and then finished cooking it in a 300 degree oven for a few minutes.<\/p>","CommentId":4,"DateRated":"09\/17\/2012 22:28","GUID":"e1826c367b3349aa980aac203f410dc1","MemberId":2650977,"Rating":5,"ScreenName":"kpkaren","SubmittedDate":"09\/17\/2012 22:27"},{"Comment":"
In theory, this is a great recipe. I really love the flavors of the ranch dressing mix and the corn bread mix with the chicken. My husband and four very young children also like it a lot. However, the breading doesn't stay on through the cooking process. The second time I made this, I patted the chicken dry, dipped in an egg wash, and then covered it with the breading. It offered little improvement over the original recipe. Like the other reviewers, I too had difficulty with the breading burning on the stovetop. Even on medium heat, the cornbread mix started to burn. I added a little more oil when I flipped it over, which helped, but then it made the chicken a little bit greasy. I will not make this recipe again as written; however, the flavors really are good. I may attempt it again sometime by baking it in the oven.<\/p>","CommentId":5,"DateRated":"10\/31\/2011 21:15","GUID":"f32aad1b10524d349c354fd5d4e1201e","MemberId":6114261,"Rating":3,"ScreenName":"mamaha24","SubmittedDate":"10\/31\/2011 21:15"},{"Comment":"
(I wrote the 11\/6 entry) I tried this in the oven and it turned out soggy and the skillet burns the outside and undercooks the inside. So, my next attempt may be to pre-cook the chicken in the oven then coat with the mixture and fry in the skillet but that may be a little too time consuming for just an okay recipe.<\/p>","CommentId":6,"DateRated":"10\/06\/2010 17:25","GUID":"76e60844dd2c4a70a0876f3a8061e755","MemberId":5442744,"Rating":4,"ScreenName":"jenjerry","SubmittedDate":"11\/29\/2010 17:17"},{"Comment":"
I love the taste of this chicken! However, it burns or is still too pink in the middle. Pounding it thin before cooking helps.<\/p>","CommentId":7,"DateRated":"10\/09\/2010 06:55","GUID":"c0989c96f61143298c83b6686b593ef6","MemberId":2075692,"Rating":4,"ScreenName":"debbschaefer","SubmittedDate":"10\/09\/2010 06:55"},{"Comment":"
Very good but it burns easily in the skillet. I think I will try baking it in some olive oil next time and turning it over half way through.<\/p>","CommentId":8,"DateRated":"10\/06\/2010 17:25","GUID":"76e60844dd2c4a70a0876f3a8061e755","MemberId":5442744,"Rating":4,"ScreenName":"jenjerry","SubmittedDate":"10\/06\/2010 17:25"},{"Comment":"","CommentId":9,"DateRated":"05\/02\/2009 21:27","GUID":"4C8B257589D92CDE23DCCE13B68F9409","MemberId":193416,"Rating":5,"ScreenName":"Kat7798","SubmittedDate":"05\/02\/2009 21:27"},{"Comment":"","CommentId":10,"DateRated":"10\/01\/2008 06:29","GUID":"b71900fa7529430a86f4f3bcc5a58256","MemberId":3278560,"Rating":2,"ScreenName":"quality01","SubmittedDate":"10\/01\/2008 06:29"},{"Comment":"","CommentId":11,"DateRated":"02\/07\/2007 14:42","GUID":"c15cf03c6cd64c5198bcb48d3725d215","MemberId":1437929,"Rating":5,"ScreenName":"rkhalstead","SubmittedDate":"02\/07\/2007 14:42"},{"Comment":"","CommentId":12,"DateRated":"04\/11\/2006 19:31","GUID":"7453f00a9d694cf595a4c1909c35dce6","MemberId":1173828,"Rating":5,"ScreenName":"perchgal","SubmittedDate":"04\/11\/2006 19:31"}]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Cornbread Chicken"}},"analytics":[],"yoast_head":"\n