Havarti Curried Chicken Cornbread

Havarti Curried Chicken Cornbread

prep time

minutes
cook time

minute
servings
8

Ingredients















Cooking Instructions

1

Heat oven to 400°F. Heat the oil in a skillet over medium heat. Sauté the chicken, green onions, ginger root, and garlic for 5 to 7 minutes. Stir often. Remove the pan from the heat. Season to taste. Set aside.


2

In a large bowl, combine the cornbread mix, eggs, and buttermilk. Stir in the curry, coconut, and almonds. Add the chicken mixture and the cheese. Pour into a well-buttered 10-inch cast-iron skillet or cake pan. Bake for 25 minutes, until lightly browned. Cool the cornbread 10 minutes before cutting into serving pieces. Top with a dollop of chutney.


Ingredients















Cooking Instructions

1

Heat oven to 400°F. Heat the oil in a skillet over medium heat. Sauté the chicken, green onions, ginger root, and garlic for 5 to 7 minutes. Stir often. Remove the pan from the heat. Season to taste. Set aside.


2

In a large bowl, combine the cornbread mix, eggs, and buttermilk. Stir in the curry, coconut, and almonds. Add the chicken mixture and the cheese. Pour into a well-buttered 10-inch cast-iron skillet or cake pan. Bake for 25 minutes, until lightly browned. Cool the cornbread 10 minutes before cutting into serving pieces. Top with a dollop of chutney.


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Tagged in: Entrée Havarti

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