I’m on a BBQ chicken kick lately, can you tell? Maybe it’s because we’re in the last stretch of summer and I’m trying to squeeze out every last drop.
Apparently I think I can do that with BBQ chicken.
If you haven’t gotten enough BBQ goodness by the end of this post, I’ll be back on Friday with a recipe for some good, old fashioned BBQ chicken. See, I told you I was going a little over board.
But really, what’s not to love? This BBQ Chicken Corn Bread Pie combines my favorite corn bread recipe with a ridiculously good chicken topping that is sweet, spicy and smoky.
I mean, come on. Once the melted cheese went on top, I knew I was in trouble.
Enjoy the last of your summer, friends!
- 1 1/2 C Bisquick Baking MIx
- 1/4 C + 2 tbsp sugar
- 1/4 C + 2 tbsp cornmeal
- 1/2 tsp baking powder
- 3/4 C water
- 1 lg egg
- 1/3 C melted butter
- 1/2 C frozen corn kernels, thawed
- 2 Tb Extra-virgin olive oil
- 2 cups cooked, shredded chicken
- 3 garlic cloves, minced
- 1 medium yellow onion, chopped
- 1 small red bell pepper, chopped
- salt & pepper
- 1 Tb chili powder
- 1 1/2 tsp cumin
- 2 tsp hot sauce
- 1 Tb worcestershire sauce
- 1 cup tomato sauce
- 3 Tb dark brown sugar
- 10 oz shredded cheddar or provolone cheese
- Preheat oven to 400°F.
- In a mixing bowl, sift together dry ingredients and add in eggs, water, and butter. Mix until just combined. There’s no need to get the lumps out, over mixing will make your cornbread dry and tough. Pour batter into a greased 8 " cast iron skillet or pie plate and bake until the cornbread becomes light golden in color, 12 to 15 minutes.
- Place a medium skillet over med-high heat and add 2 tablespoons of oil. Saute the onion and bell pepper about 5-7 minutes or until tender. Add garlic and sauté until fragrant, about 30 seconds and stir in the chicken. Season with salt and pepper, chili powder, cumin, and hot sauce. Cook for 5 minutes and add the worcestershire, tomato sauce, and brown sugar. Stir to combine, bring to a simmer and remove from the heat.
- Remove cornbread from the oven and cover it with the BBQ chicken mixture and sprinkle with cheese. Put the pan back in the oven and cook 5 minutes more to melt the cheese. Top with green onions if desired and cut into wedges to serve.
by Heather Cheney
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