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Author Notes: I made this recipe several years ago when I was hosting a contest on my blog. It was a perfect combination of cornbread and chicken. It is designed for only two, since I was living alone at the time, but should be easily scaleable. I would use your favorite cornbread recipe or you can use a cornbread mix. If you have any extra cornbread batter, just put them in muffin pans and bake them separately. You can never have too much cornbread! —ginnygetsfloury
- 1 chicken breast, cut into two think slices
- 2 teaspoons cajun seasoning
- 1 teaspoon cinnamon
- 2 tablespoons olive oil
- 1/2 batch of your favorite corn bread
- 2 pineapple rings, drained with juice reserved
- 2 teaspoons brown sugar
- Mix the cajun seasoning, cinnamon and olive oil together. Divide in two parts and save one part of the marinade for the following day.
- Marinade the chicken overnight with one part of the cajun seasoning marinade.
- Preheat oven to 350 degrees.
- Once the oven has preheated, cook the chicken in a separate pan for 15 minutes.
- While the chicken is cooking, make your corn bread recipe.
- Grease two 1 cup sized ramekins.
- Place a pineapple ring in the bottle of the ramekin.
- Sprinkle 1 teaspoon of brown sugar over the pineapple.
- Place one of the chicken breast on top of the brown sugar.
- Drizzle with the leftover marinade and 1 teaspoon of pineapple juice.
- Fill the rest of the ramekin with cornbread batter.
- Repeat with the second ramekin.
- Bake for 30 minutes until the chicken is cooked through.
- Let cool for 5 minutes and then flip onto a plate. Serve immediately.
- This recipe was entered in the contest for Your Best Mash-Up Recipe