Cornbread Stuffed Chicken

This dish is a hug wrapped in bacon. Bring home Southern Comfort with this dish paired with Wedge Salad, and Corn Maque Choux.

Follow along online or get your free printable PDF recipe here!

Guests to Prepare:

  • Wedge Salad

  • Corn Maque Choux

  • Cornbread Stuffed Chicken

Cookhouse to Prepare:

We want to give you a head-start on your meals, so we’ve prepared the following items for you. But we’d love for you to make them yourself in the future, so we’ve included the recipe for you to keep. Enjoy!

  • Fried Shallot

  • Black & Bleu dressing

Check out our wine + beer packs for the perfect pairing to your meal kits!

Wedge Salad

4 servings

What You Will Need:

  • 1 head iceberg lettuce

  • 4 strips bacon

  • 8 ea Cherry Tomatoes, cut in half

  • 4 teaspoons Fried Shallot

  • 8 oz Cookhouse Black & Bleu dressing

Note: *Ingredients for all recipes included in bulk. Please thoroughly follow

recipes and measure accordingly*


1. Cook bacon in a hot skillet until crispy, and drain on paper towels. Break into large pieces.

2. Cut Iceberg into thick wedges and lay on serving plates. Cover with generous portion of dressing, and nicely arrange the rest of the ingredients on the lettuce. Lightly season with salt and pepper.

Corn Maque Choux

4 servings

What You Will Need:

  • 2 tablespoons unsalted butter

  • 4 cups fresh corn (about 6 ears)

  • 1 cup yellow onion, chopped

  • 1/4 cup roasted red pepper, chopped

  • 1/4 cup green bell pepper, chopped

  • 1 tablespoon minced jalapeno

  • 1 Tablespoon sugar

  • 1 bay leaf

  • 2 teaspoons Cookhouse Spice Mix

  • 1 teaspoon salt

  • 1/2 cup heavy cream

Note: *Ingredients for all recipes included in bulk. Please thoroughly follow

recipes and measure accordingly.*

**Add 1 cup fresh, ripe tomatoes when in season.


1. In a large skillet, heat butter over medium high heat. Add all ingredients except cream.

2. Stir frequently, scraping bottom often, making sure to get all the brown bits off the bottom. Cook for 10-15 minutes, until corn and veggies are very soft and pan is quite dry.

3. Add cream, and continue to stir and scrape the bottom of the pan. Cook until the cream reduces and thickens. Adjust seasoning if necessary, and serve.

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Stuffed Chicken Leg

4 servings

What You Will Need:

  • 2 ea boneless skinless chicken leg

  • 10 ea strip bacon

  • 1 cup cornbread, broken into pieces

  • 2 ea scallion, sliced

  • 1 egg, beaten

  • 1 teaspoon Cookhouse Seasoning Mix

Note: *Ingredients for all recipes included in bulk. Please thoroughly follow

recipes and measure accordingly*


1. Heat a medium size pot, half filled with water, to a boil. Keep covered and hot, but not boiling, until ready to use.

2. In a small mixing bowl, beat the egg with seasoning mix and scallion. Fold in the cornbread until well mixed. Set aside

3. Lay a sheet of aluminum foil on your work surface, about 6 inches longer than your strips of bacon. Lay five strips of bacon on the plastic wrap, strips facing vertically. Lay them close together so that they are touching each other and overlapping a tiny bit. Sprinkle bacon evenly with a little salt and pepper.

4. Lay one chicken thigh in the center of the bacon. Place a couple spoons full of the cornbread mixture into the center of the chicken. Using the aluminum foil to help you lift the bacon and chicken together, carefully start rolling the chicken. Start on the side closest to you. Lift the plastic wrap and gently fold the front side of the bacon and chicken over the back side to form a log. Gently press it together to make sure it’s compact, but don’t squeeze the filling out. Once tight, pinch the ends of the foil where the chicken ends, and twist to form a tight package that’s a consistent tube shape. Form a second log with remaining ingredients.

5. Poach the chicken in the pot of boiling water by simmering for 20 minutes. Remove from the hot water and place in the refrigerator to chill for 30 minutes. Once chilled, gently remove foil from the log and you should have a nice roulade of chicken wrapped with bacon.

6. Heat a large skillet over medium high heat, and coat with a thin layer of vegetable oil. Sear the bacon on all sides, and roll in the hot oil for several minutes until nicely browned and crispy all over. Cook to internal temperature of 165 degrees. If necessary, place in 350 degree oven for 30 minutes or until temperature is reached.

7. Let rest 5 minutes before serving. Slice into 1 inch slices and serve.

Voilà! Tag #cookhouseathome to show off your skills!

Use or freeze items within 5 days.

Enjoy weekend Brunch To-Go from our sister restaurant, NOLA Brunch and Beignets!

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720 E Mistletoe San Antonio, TX |  |  Tel. 210-320-8211

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