Buttermilk Baked Chicken with Mashed Potatoes and Homemade Creamed Corn

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I’m all for eating healthier in January to sort of make up for all the rich foods that I made during the holidays…but sometimes it’s hard to quit the comfort. All of these recipes were delicious, but the cream corn had me swooning and will definitely be a repeat offender in this house! Thanks for reading, enjoy 🙂

Buttermilk Baked Chicken – adapted from Food Republic

  • 2 cups buttermilk
  • 1 tablespoon Dijon mustard
  • 1 tablespoon hot sauce, such as Tabasco
  • 2 teaspoons paprika
  • 1 teaspoon coarse salt, plus more for seasoning
  • 1 onion, coarsely chopped
  • 5 garlic cloves, smashed (*I used garlic powder*)
  • 4 (6-ounce) skinless boneless chicken breast halves
  • 2 cups panko (Japanese-style) breadcrumbs
  • freshly ground black pepper
  • 2 tablespoons peanut oil
Directions –
To prepare the marinade, in a large mixing bowl whisk the buttermilk, mustard, hot sauce, paprika, salt, onion and garlic together to combine. Put the chicken in a plastic storage bag, add the buttermilk mixture and smoosh the chicken around to thoroughly coat in the marinade. Press out the air, seal the bag and marinate the chicken in the refrigerator for at least 24 hours, preferably up to 2 days.
When ready to cook the chicken, preheat the oven to 400 degrees F. Remove the chicken from the marinade, wiping off any excess buttermilk, and discard. Season both sides of the chicken breasts lightly with salt and pepper. Spread the breadcrumbs out on a flat plate. Press the chicken breasts into the breadcrumbs to completely coat all sides, shaking off the excess.
Put a cast-iron or ovenproof skillet over medium-high heat. Coat the pan with 2 tablespoons of oil. Once the oil is shimmering, lay the chicken in the pan – you may have to do this in batches. Sear for 3 minutes on each side. Nestle the seared chicken breasts side by side in the skillet. Transfer the skillet (and chicken) to the oven and bake for roughly 20 to 25 minutes, or until the chicken is cooked through and the crust is golden.

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Home-Style Mashed Potatoes – adapted from Pass the Sushi

      • 2 pounds potatoes (I had Russett)
      • 2 TBSP butter
      • 1/2  cup heavy cream
      • salt

Directions –

Scrub and peel the potatoes. Dice into even 1/2″ cubes to even out cooking time. Place in a large Dutch oven with just enough water to cover. Salt the water and bring to a boil. Cook, covered, for 15-20 minutes, or until a fork pierces the potatoes easily.

Drain the potatoes and return to the Dutch oven. Add the cream and using a blender or a masher, mash the potatoes. Add 2 tablespoons butter and mix until incorporated. Add more cream if needed (starch may very from potato to potato). Season with salt and pepper to taste and top with remaining 2 tablespoons of butter to entice friends and family into extra big spoonfuls.

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Homemade Creamed Corn – adapted from Fabulously Fugal

      • 20 ounces frozen corn thawed
      • 1 cup heavy cream
      • 1 tsp salt
      • 2 T sugar
      • 1/4 tsp pepper
      • 2 T butter
      • 1/2 cup milk
      • 2 TBS flour
      • 1/4 cup Parmesan Cheese

Directions –

Heat first 6 ingredients together in a large pot. In a separate small bowl, wisk separately  the 1/2 cup milk and 2 TBS of flour (this is what will help thicken the cream).

Stir into corn mixture and cook over medium heat (stir often so the cream doesn’t burn) until mixture is thickened and corn cooked through. Remove from heat and stir in 1/4 cup Parmesan cheese.

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Cheddar Buttermilk Cornbread

I’m loving this cold snap! The high is about 72 today and the low is 51 – now, I’m sure there are some of you who would wear shorts during these temps 😉 But I am not built for the cold – 75 is too low for me! Cooler temps bring more cravings for warm, comfort foods and this corn bread fits right into that criteria. I served this with chili – cornbread is an absolute requirement when I make chili. I used Bob’s Red Mill coarse cornmeal which I soaked overnight in the buttermilk to soften it up (hopefully).

Verdict: Soaking the cornmeal helped a little, but I will be on the lookout for a finer grind. My husband really enjoyed the addition of cheese and we liked adding the crumbs to our chili. Overall the flavor was good and not too sweet for us 🙂 Thanks for reading, enjoy!

Cheddar Buttermilk Cornbread – adapted from Michelle’s Story

  • 1/2 cup butter
  • 1/2 cup white sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 2/3 cup sharp cheddar cheese

Directions:

1. Preheat oven to 375 degrees F (175 degrees C). Butter a 8×8 baking dish or a 9 inch cake pan.

2. Melt butter in large skillet (I put it in the microwave for about 45 seconds). Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Fold in the cheese and pour into your prepared pan.

3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.(*mine took 30 minutes with convection)