Julie at Table For Two says:
BBQ Chicken Cornbread Pie is dangerously addicting! You will be making this over and over again.
And she is right. The combination of bbq chicken and cornbread is enough to bring the tongues wagging to the table. This recipe has been a great hit over at her place! Here’s what a lovely reader wrote about it:
I made this today and it was terrific. Loved the idea of using shredded chicken instead of ground. Turned out great and fed some hungry guys working on my deck! Thanks so much!
1 8.5 oz box corn muffin mix, like Jiffy
1 Eggland’s Best egg
2 tbsp. Land O Lakes unsalted butter, melted
3/4 cup TruMoo milk
1/2 cup frozen Green Giant corn kernels, thawed
For the topping:
2 tbsp. Bertolli olive oil
2 large boneless, skinless Tyson chicken breasts, shredded
3 cloves garlic, minced
1 medium onion, chopped
1 small red bell pepper, diced
Salt and pepper, to taste
1 tbsp. McCormick chili powder
1 1/2 tsp. ground cumin
2 tsp. Frank’s Red hot sauce
2 tbsp. Heinz Worcestershire sauce
1 cup Hunt’s tomato sauce
1 1/2 tbsp. Domino’s dark brown sugar
10 oz. Kraft shredded cheddar cheese
Preheat oven to 400 degrees and grease a 9 pie pan. Set aside.
In a medium sized bowl, combine the cornbread mix, egg, butter, and milk. Then fold in the corn. Pour mixture into the pan and bake for 15 minutes or until top is just about set and golden brown. Remove from oven and set aside.
In a medium skillet over medium-high heat, add the olive oil and add the onion and red peppers. Cook until soft, then add in the chicken and garlic. Saute until fragrant, and season to taste. Cook for about 5 minutes then add in the tomato sauce, worcestershire sauce, and brown sugar. Stir to combine and reduce the heat to low. Let the mixture simmer until thickened, about 5-7 minutes.
Cover the cornbread pie with the chicken mixture and sprinkle lots of cheese on top. Turn the broiler on high and put the pie back in the oven for a couple of minutes, until the cheese has melted over top.
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Quick Tip: You can substitute bottled bbq sauce instead of making it from scratch. Also, if you don’t care for very spicy food, eliminate the chili powder.
Recipe and photo courtesy of Table For Two