Barbecue chicken and cornbread make a unique and delicious combination! I know the idea is nothing new, but baking the chicken right into the cornbread is…A thorough search turned up no other recipes of it’s kind, just lots of casseroles with cornbread crusts or toppings.
I was on the prowl for something a little ‘different’ and was craving cornbread too. The idea for a chicken cornbread had been brewing on the back burner for some time. And the stars were aligned that day because by chance I had leftover barbecue chicken. It was fated.
I turned to my tried and true cornbread recipe and packed it full of flavor. Gently sauteed onion and bell pepper along with extra sharp cheddar cheese went into the batter along with sour cream and an extra dose of barbecue sauce. The end result is this incredibly flavored, tender, moist, tangy and sweet cornbread with colorful speckles throughout. This is one of the heartiest breads I’ve ever made, filling and satisfying, it’s a meal all in itself.
Barbecue Chicken Cheddar Cornbread
1 small onion, diced
1/2 green bell pepper, diced
olive or vegetable oil, for sauteing
sea salt and fresh black pepper
1 + 1/2 cups chicken, cooked, shredded or chopped
About 1 +1/2 cups barbecue sauce
1 cup all-purpose or white whole wheat flour
1 cup cornmeal
1 tablespoon baking powder
1 cup milk
1/3 cup sour cream (regular or light)
3 tablespoon butter, melted, plus additional for greasing pan
1 + 1/3 cup extra sharp cheddar cheese, shredded
1. In a large skillet saute onion and pepper over medium low heat in enough oil to cover bottom of pan. Season with salt and pepper. When onion is translucent add chicken and enough barbecue sauce to lightly coat everything. Remove from heat.
2. Preheat oven to 400 degrees F. Grease a cast iron skillet or a 9×9 inch baking pan.
3. In a large bowl combine the flour, cornmeal, baking powder, and 3/4 teaspoon sea salt.
4. In a separate medium bowl whisk the eggs, add the milk, sour cream and butter. Whisk together. Add this mixture to the dry mixture and stir together. Add the chicken, 1/2 cup barbecue sauce and the cheddar, stir until just combined.
5. If using a cast iron skillet heat, over medium heat melt in a tablespoon of butter and coat the pan with it. Add batter to pan. Bake for 20-25 minutes until center is set and a toothpick comes out clean.
Thank you all for voting for me in Round #1 of The Next Blog Star competition! I made it through to round 2 and I would of never done it without your support. Look for my next entry tomorrow! xoxo
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