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Title: Chicken on Cornbread
Categories: Entree Poultry Bread Regional
Yield: 6 Servings

Sift together 3/4 c flour, 2 1/2 t baking powder, 1 t salt, 2 T sugar. Add 3/4 c cornmeal. Blend in 1 egg, slightly beaten, 1/4 c melted shortening, 3/4 c milk. Beat until smooth. Pour into greased 8x8x2 pan. Bake at 400 degrees for 25-30 minutes. Cut into squares. Split and serve with creamed chicken. Garnish with olives. Creamed chicken: Saute 2 T chopped green pepper, 1/4 c finely chopped onion with 1/4 c shortening. Blend in 1/4 c flour, 1/4 t pepper. 1/2 t salt, add gradually 2 cups liquid (chicken stock or milk), stirring constantly. Cook until thick and smooth. Add 2 cups of cut up chicken, cooked or canned, and 1 T chopped pimento. Heat thoroughly. Pour over the split corn bread squares and garnish as desired. Pulpit Rock

Boston Globe, from the Living Pages, c 1974