Delicious Cornbread Cake with Chicken

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How delicious does this look?

cornbread cake

You got it right….it may look like a cake, but it’s cornbread, mashed potatoes, gravy and chicken.  And, my good friend Erin is the chef on this one.  (Her man Kyle told me it was delicious too)  So, I’m going to introduce you to Erin, my fellow cooking (and lake) partner in crime:

erin

And, here’s verbatim her message to you, including some tips and tricks!  Be sure to comment on how it worked out for you, and any changes you made to the recipe, and thanks for stopping by!!

2 boxes of corn muffin mix
1 bag frozen corn
2 packets of instant potatoes
1 jar beef gravy (we all like beef over chicken gravy, and the color stands out more against the white potatoes)
1 bag frozen chicken strips

Mix corn muffin mix per directions on box and add in half a bag of frozen corn to each box of mix. Bake in 2 round cake pans at 400 degrees for about 20 minutes. Checking them occasionally. When done, let cool completely, otherwise they will break when flipping them.

Cook instant potatoes according to directions on pouch. Assemble corn muffin cakes much like you would any dessert cake- one layer down and coat with mashed potato icing and repeat. The mashed potatoes need to be hot to cooperate.

I left 1 cup of mashed potatoes to the side in a ziploc bag for decorating. Cut the tip of the bag and use to make icing border around the edge of the cake. This also helps create a little ‘pool’ of gravy for the chicken.

Next, spoon the gravy over the edges to give the drizzle effect. Poor the rest in the center of the cake.

Cook chicken strips in the oven until fully cooked, do not deep fry or pan fry, as the grease slips with the gravy and doesn’t hold. Assemble  chicken on top of the cake and wa-la!

~Connie Kaye

Cornbread Cake with Chicken

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Ingredients

2 boxes of corn muffin mix
1 bag frozen corn
2 packets of instant potatoes
1 jar beef gravy (we all like beef over chicken gravy, and the color stands out more against the white potatoes)
1 bag frozen chicken strips

Mix corn muffin mix per directions on box and add in half a bag of frozen corn to each box of mix. Bake in 2 round cake pans at 400 degrees for about 20 minutes. Checking them occasionally. When done, let cool completely, otherwise they will break when flipping them.

Cook instant potatoes according to directions on pouch. Assemble corn muffin cakes much like you would any dessert cake- one layer down and coat with mashed potato icing and repeat. The mashed potatoes need to be hot to cooperate.

I left 1 cup of mashed potatoes to the side in a ziploc bag for decorating. Cut the tip of the bag and use to make icing border around the edge of the cake. This also helps create a little ‘pool’ of gravy for the chicken.  Next, spoon the gravy over the edges to give the drizzle effect. Poor the rest in the center of the cake.

Cook chicken strips in the oven until fully cooked, do not deep fry or pan fry, as the grease slips with the gravy and doesn’t hold. Assemble  chicken on top of the cake and wa-la!

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One response »

  1. Pingback: Introducing…Mr & Mrs Kyle Wood! | Connie Kaye's Kitchen

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