1/2 c. sour cream
1/4 c. Creole mustard
3 c. finely crumbled cornbread
1 1/2 tsp. thyme
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. cayenne
2 chickens, about 2 1/2 or 3 lb. each, cut into serving pieces
1/3 c. butter, melted

In a small bowl, combine the sour cream and mustard. In another bow, mix cornbread crumbs and seasonings. Spread the mustard mixture over the chicken pieces, then roll the chicken in the crumb mixture. Arrange the chicken in a single layer in large shallow baking dish and drizzle with the melted butter. Bake at 375 degrees until the chicken is golden brown and the juices run clear if tested with tip of knife about 1 hour.