Savory Southern Chicken and Homemade Cornbread

Hi everyone! I hope you all had a great weekend celebrating the dads in your life! For Father’s Day, I like to spoil my husband (who happens to be a fantastic father to our three kids) the best way I know how–with delicious food! My husband really loves and appreciates good food…I guess my grandma was right when she told me as a teen “the way to a man’s heart is through his stomach!” Ha! For this Father’s Day dinner, I knew I wanted to make homemade cornbread to go with the most delicious lavender jelly I picked up at a little shop in Temecula (luckily I found it on Amazon and was able to link to it on the bottom of this post). The combo of fresh cornbread and lavender jelly was incredible! We absolutely devoured it. And what better to go with homemade cornbread than barbecue chicken, right? But I wanted everything to be homemade so I got a little creative with the chicken instead of using bottled barbecue sauce. It turned out SO YUMMY and I know I’ll be making this one again since it took less than 15 minutes to cook. Hope you all enjoy!






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Savory Southern Chicken Recipe


3 boneless skinless chicken breasts, pounded flat

3 T butter

2 garlic cloves, minced

1 T brown sugar

1/2 tsp salt

1/2 tsp paprika

pepper to taste

1/4 cup chicken broth



In a large skillet fitted with a lid, melt your butter over medium heat. Add garlic and saute for a minute until fragrant. Add sugar and stir to incorporate. Add the chicken and season with salt, pepper, and paprika. Sear for a minute on each side, then add chicken broth, cover, and simmer for about 7 minutes or until chicken is cooked through. Serve with the caramelized drippings from the pan as a sauce. This chicken would also be delicious shredded and served on salad, pizza, pasta…the possibilities are endless and I know I’ll be trying it!



Homestyle Cornbread with Fresh Sweet Corn



 1 cup unbleached all-purpose flour

1 cup cornmeal

1 T baking powder

1/2 tsp salt

1 cup half and half

1/4 cup melted butter

2 eggs

1 T bacon grease

1/2 cup sugar

1 ear of corn



Preheat oven to 400. Sift together flour, cornmeal, baking powder, and salt. In a separate bowl, combine half and half, butter, eggs, bacon grease, and sugar and whisk until combined. Pour wet ingredients into dry ingredients and stir until just incorporated. Don’t over stir. Cut all the kernels off the corn and place in the mixture. Stir briefly to incorporate. Pour into a greased 9×13 pan and bake immediately at 400 for 25 minutes. Serve with butter, honey, or our fav–lavender jelly.


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