I bought some Red Heirloom Cornmeal at the farmers market the other day. I was dying to try a clean cornbread recipe and ended up making this instead.
I mixed the cornmeal with some whole wheat flour and salt and lemon pepper. I have to give a shout-out to Trader Joe’s brand lemon pepper that comes in it’s own grinder mill. It is SO good on just about everything- it’s spicy and tart and seems to have a slight garlic taste. Definitely a good condiment to have on hand.
I dipped chicken breasts in egg and then the cornmeal mixture. It was coarsely ground and you could see the red specks in it.
I placed in a baking pan along with baby carrots, garlic cloves, celery and red potatoes.
I covered and baked slowly on 325 for about 2 hours
The seasonings were great that I used on the vegetables- just a little Herbs de Provence.
I have to say the cornmeal was a little gritty- a bit too coarsely ground, but better than being mushy. It did form a nice crunchy layer on the meat sealing in the juice. I did end up making a healthy cornbread with it too and will post that recipe soon!