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
Ingredients
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1
chicken breast, cut into two think slices
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2 teaspoons
cajun seasoning
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1 teaspoon
cinnamon
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2 tablespoons
olive oil
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1/2
batch of your favorite corn bread
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2
pineapple rings, drained with juice reserved
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2 teaspoons
brown sugar
Directions
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Mix the cajun seasoning, cinnamon and olive oil together. Divide in two parts and save one part of the marinade for the following day.
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Marinade the chicken overnight with one part of the cajun seasoning marinade.
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Preheat oven to 350 degrees.
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Once the oven has preheated, cook the chicken in a separate pan for 15 minutes.
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While the chicken is cooking, make your corn bread recipe.
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Grease two 1 cup sized ramekins.
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Place a pineapple ring in the bottle of the ramekin.
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Sprinkle 1 teaspoon of brown sugar over the pineapple.
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Place one of the chicken breast on top of the brown sugar.
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Drizzle with the leftover marinade and 1 teaspoon of pineapple juice.
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Fill the rest of the ramekin with cornbread batter.
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Repeat with the second ramekin.
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Bake for 30 minutes until the chicken is cooked through.
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Let cool for 5 minutes and then flip onto a plate. Serve immediately.
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