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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

BBQ Chicken Cornbread Skillet Recipe

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This recipe for BBQ Chicken Cornbread Skillet is from Mom and YaYa's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Box Jiffy Corn muffin mix
½ Cup Sour Cream
2 Tbsp. butter, melted
1 Egg
½ Cup corn kernels (frozen, canned or fresh)
1 Red Onion
Kosher salt to taste
Fresh Ground Black Pepper
2 Cup Rotisserie Chicken, Shredded
1 ⅓ Cup BBQ Sauce, divided
Juice of 1 Lime
1 Cup Shredded Cheddar Cheese
1 Cup Shredded Gouda Cheese
¼ Cup Chopped Scallions
Directions:
Directions:
Preheat oven to 400º
Prepare cornbread base: In a medium bowl, mix together corn, muffin mix, sour cream, butter, egg and corn. Pour into a large cast iron skillet. Bake for 20 minutes, or until golden brown on top. Let cool slightly in pan.

Meanwhile, make your BBQ filling. Saute' onions over medium heat. Season w/ salt and pepper and cook until soft. Add the Chicken and stir to break up meat. Stir in 1 cup of BBQ sauce and the lime juice, season to taste and saute' until warmed through.

Poke entire surface of the cornbread with a fork. Pour the rest of the BBQ sauce over the cornbread. Add the meat mixture and top w/ shredded cheese. Cover with foil and bake until the cheese is melted, about 20 minutes. Remove foil and broil until the cheese begins to brown, about 5 minutes.

Top w/ Scallions.

 

 

 

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