Barbecue Chicken Cheddar Cornbread

Barbecue Chicken Cheddar Cornbread

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
(by Reeni)

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
2 eggs
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.

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Barbecue Chicken Cheddar Cornbread

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Cheddar Chile Beer Bread

Cheddar Chile Beer Bread

If the weather outside is frightful stay inside and bake this superb bread! It’s a quick bread – in every sense of the word – no yeast – no kneading – no waiting! In an hour or so you can be munching on a steaming hot slice slathered with melting butter or cream cheese. You’ll be grateful that it’s quick when the aroma wafting from the oven drives you mad with wanton desire.

The bread has a chewy crust and a soft, tender, incredibly moist but dense crumb. So much so that it required three go-arounds in the toaster for it to get just a bit of golden color to it. The flavor is lightly reminiscent of beer, with little melted pockets of Cheddar and Green Chiles dotted throughout. I loaded up the crust like an ‘everything’ bagel with poppy, caraway and sesame seeds, along with a light sprinkle of sea salt. It added an extra dimension of flavor and enhanced the already delicious crust even further. I’m quite sure it would be just fine without the topping and a light scatter of cheese instead. And without the Green Chiles or with Jalapenos in their place.

If you have had disappointing experiences working with yeast, or just find yourself wishing for the time to cook up some fresh, hot bread to go with that soup, chili or stew you planned on making then this is just the thing for you. Pop this in the oven first and it will be ready when your soup is. Then come back and thank me. Sounds like a plan.

Cheddar Chile Beer Bread

Cheddar Chile Beer Bread
(by Reeni)
1 and 1/2 cups Whole Wheat Flour(run a fork through it before measuring)
1 and 1/2 cups All-purpose Flour(run a fork through it before measuring)
1 tablespoon + 1 teaspoon Baking Powder
1 teaspoon Salt
1 and 1/2 teaspoon Dry Mustard
12 ounces Beer(any kind will work)
2 cups shredded Extra Sharp Cheddar Cheese (I used White)
2 – 4.5 ounce cans Green Chiles, chopped, with juices
Optional Topping:
1 teaspoon Sesame Seeds
1 teaspoon Poppy Seeds
1 teaspoon Caraway Seeds
1/4 teaspoon Sea Salt
1. Preheat oven to 425 degrees. Grease a loaf pan.
2. In a large bowl whisk together the dry ingredients.
3. Add the green chiles, cheddar, and beer. Stir until combined. Batter will be very thick.
4. Scrape it out into the loaf and spread it out evenly.
5. Sprinkle the seeds and salt over the top. Gently press them into the batter using your fingers.
6. Turn oven down to 400 degrees. Bake for 45-50 minutes until a toothpick comes out clean from center.
7. Cool on wire rack 15 minutes, turn out from pan and continue cooling while you sample!

Cheddar Chile Beer Bread

Cheddar Chile Beer Bread

Cheddar Chile Beer Bread on FoodistaCheddar Chile Beer Bread