BBQ Chicken Cornbread Bake
A comforting dish that's sweet, spicy, and all made in one pan!
Equipment
- Mixing Bowls
- 9x9 Pan or skillet
Ingredients
- 8.5 ounce corn muffin mix
- 1 egg
- ⅓ cup milk
- ½ can corn can use fresh or frozen also
- 3 tbsp jalapeño peppers diced canned or chopped finely fresh
- 3 cups chicken cooked and chopped (rotisserie chicken works)
- 1/2 cup red onion diced
- 8 ounce tomato sauce
- 3/4 cup BBQ sauce
- 1 cup cheddar cheese shredded
- ¼ cup thinly sliced green onions
- Optional toppings: sour cream ranch dressing, etc
Instructions
- Preheat oven to 350F. Spray a 12-inch skillet or 9x9 pan with nonstick cooking spray and set aside.
- Combine the corn muffin mix, egg, and milk in a medium mixing bowl. Stir until fully combined and then add in the corn and jalapeños, stirring until completely incorporated. Pour your cornbread batter to the prepared skillet and set aside.
- Combine the chopped chicken, red onion, tomato sauce, and BBQ sauce in a medium mixing bowl. Spoon the mixture evenly over the top of the cornbread batter, leaving the very outer edge (about a half inch) uncovered.
- Bake for 28 to 35 minutes or until the edges of the cornbread are lightly browned. Remove pan from the oven and sprinkle the shredded cheddar over the chicken mixture. Bake for an additional 5-7 minutes, until cheese is melted and bubbly.
- Remove from oven and let cool slightly. Cut into 9 servings, and top each with a dollop of sour cream and lots of chopped green onion. Store leftovers in an airtight container in the fridge for up to 4 days. Enjoy!
Nutrition
Calories: 236kcalCarbohydrates: 31gProtein: 10gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 36mgSodium: 740mgPotassium: 243mgFiber: 3gSugar: 15gVitamin A: 342IUVitamin C: 3mgCalcium: 97mgIron: 1mg
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