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Dixieland Shortcake

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“Comfort food at it's best. My grandmother used to make this when I was a little girl. The shortcake is actually cornbread and the filling is saucy chicken.She never added the peppers, but I added them for flavor and color. A side of greens goes great with this. Brings back a lot of memories, so I thought I's share.”

Ingredients Nutrition

  • 1 prepared cornbread
  • 1 large green pepper, chopped
  • 1 large red pepper, chopped
  • 1 tablespoon butter
  • 1 12 cups sliced mushrooms
  • 4 green onions, chopped
  • 14 cup flour
  • 2 cups chicken stock
  • 3 cups leftover cooked chicken, diced
  • 14 teaspoon black pepper


  1. In a large skillet melt the butter over medium heat. Add the peppers, mushrooms and onions. Saute until crisp tender.
  2. Remove veggies from the pan.
  3. Stir flour into the pan and cook until bubbly. Whisk in the stock and bring to a boil.
  4. Lower the heat, simmer and stir for 5 minutes. Stir in the chicken, veggies and black pepper. Heat through.
  5. Cut corn bread into squares, split them in half and fill with the chicken.

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