Lunch: BBQ Chicken Cornbread Skillet

Recipe by Lauren Miyashiro You had us at...well, all of the above.

Ingredients

1 box JIFFY corn muffin mix
1/2 c. sour cream
2 tbsp. butter, melted
1 egg
1/2 c. corn kernels (frozen, canned, or fresh)
1 red onion, chopped
kosher salt
Freshly ground black pepper
2 c. rotisserie chicken, shredded
1 1/3 c. BBQ sauce, divided
Juice of 1 lime
1 c. Cheddar, shredded
1 c. gouda, shredded
1/4 c. chopped scallions

Instructions

Preheat oven to 400 degrees F.
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 barbecue filling. Sauté onions over medium heat. Season with salt and pepper and cook until soft. Add the chicken and stir to break up meat. Stir in a cup of BBQ sauce and the lime juice. Season to taste and sauté until warmed through.
Poke entire surface of cornbread with a fork. Pour barbecue sauce over the cornbread. Add the meat mixture and top with shredded cheese. Cover with foil and bake until the cheese is melted, about 20 minutes. Remove foil and broil until cheese begins to brown, about 5 minutes.
Top with scallions.

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