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Export 10 ingredients for grocery delivery
Step 1
Preheat the oven to 400°F.
Step 2
Prepare the cornmeal batter: melt the ½ cup butter and set aside. Whisk together the dry ingredients (cornmeal,flour, sugar, baking powder, baking soda, and salt).
Step 3
In a separate bowl, whisk together the buttermilk and eggs, and then add these to the dry ingredients. Blend but don’t over mix. Finally, drizzle in the melted butter and combine.
Step 4
In a cast iron skillet or other oven proof pan, melt Crisco over medium-high heat. When hot, sear the chicken on all sides until the skin is brown, about 3 minutes per side.
Step 5
Arrange the chicken pieces alternating leg/thigh with the meaty part of the leg toward the outside of the pan. Pour cornbread batter over the chicken.
Step 6
Bake for about 25 minutes until the cornbread begins to brown on top and a toothpick inserted into the middle comes out clean.
Step 7
Cool for a few minutes, then slice around the chicken pieces and serve.
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