1 1/2 cups corn meal
3 tablespoons butter
1 cup cream cheese
2 teaspoons dry mustard
1 cup milk
1/4 teaspoon salt
2 tablespoons dry mustard
2 tablespoons dried oregano
1/4 teaspoon dried basil
1 teaspoon dried marjoram
1/4 teaspoon dried rosemary
1/2 teaspoon dried dill weed
1/2 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried sage
salt and pepper to taste
Preheat oven to 400 degrees F (200 degrees C).
Place chicken pieces in the bottom of a roasting pan or baking dish. Brush with butter, and sprinkle with mustard. Transfer chicken pieces to the roasting pan, and press in the cream cheese.
Drain marinade from skillet. Stir in milk and mustard. Return chicken pieces to roasting pan, and add salt and pepper. Place roasting pan on oven rack. Remove chicken pieces from oven, and drizzle with butter glaze.
Bake at 400 degrees F (200 degrees C) for 1 hour, or until chicken is cooked through but not falling off of bone.