I’m cleaning up some papers (picture a laundry basket with paper of all types piled in it, odd items (like a bike lock) interspersed throughout, and lots of dust and dog hair). This recipe for Grandma Elma’s chicken in corn bread surfaced. The dish was common in my childhood, especially for special events like the Fourth of July picnic on the farm. The chicken in cut into pieces, with skin and bone left in place, and baked. About half way through the baking, a corn meal batter is poured over the chicken. This recipe calls for the dish to be prepared in a 2 quart casserole, but I remember it in a 9″ x  13″  aluminum cake pan.

3 lb chicken, cut into pieces
1/4 c four
2 T oleo

Coat chicken with 1/4 c flour. Place 2 T oleo and chicken in 2 quart casserole and bake at 350 F for 30 minutes.

2 T oleo
1 c chopped celery
1 c chopped onion
1 T flour
1/2 t salt
1/8 t pepper

Sauté 2 T oleo, celery, and onion. Blend in 1 T flour, salt, and pepper. Place around chicken.

1/2 c flour
1/2 c corn meal
2 t baking powder
1/2 t salt
1/4 t sage
1/4 t thyme
1/8 t pepper
1 T oleo
3 eggs, slightly beaten
3/4 c milk

Combine dry ingredients. Blend in oleo, eggs, and milk.  Spoon this topping over chicken.

2 T chicken soup base
1.5 c water

Dissolve soup base in water. Pour over topping. Bake for 30-40 minutes until golden brown. Serve hot or cold.

Enjoy this rich and savory dish under the shade trees while the sun shines above. Pair with watermelon and volleyball on the lawn.