Barbecue Chicken Cornbread Recipes

BARBECUE CHICKEN CORNBREAD

Steps:

• Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray.
• Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together the milk, sour cream, butter and egg together in a medium bowl. Add the milk mixture to the flour mixture and whisk to combine. Fold in the chicken, cilantro and scallions.
• Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into wedges or squares and serve warm or at room temperature.

BBQ CHICKEN CORNBREAD BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
• Mix cream-style corn, muffin mix, corn, yogurt, and eggs together in a large bowl. Pour into the prepared dish.
• Bake in the preheated oven for 30 minutes.
• While casserole bakes, toss chicken with barbecue sauce.
• Remove casserole from oven. Top with chicken mixture and sprinkle with Cheddar cheese.
• Return to the oven and bake until cheese melts and chicken is heated through, about 15 minutes.

BBQ CHICKEN POTPIE WITH CORNBREAD CRUST

Steps:

• Preheat oven to 375.
• In a large skillet melt butter w/ olive oil over med. heat. Cook onion 'til soft.
• Add green chilies, garlic, cumin and coriander. Cook 3 to 4 min. Add vinegar, scraping pan to loosen any caramelization. Add chicken, brown sugar, chocolate, chili sauce, and chicken broth.
• Stir to combine & check for seasoning. Bring to simmer and stir, cooking gently till thickened. Allow to cool. Then mix cornbread with eggs and milk (or water with a pinch of sugar or even chicken broth) in a medium bowl.
• Spray a 9x13 pan with cooking spray then add chicken mixture. Top w/ cornbread mix, smooth. Bake 'til cornbread is lightly golden brown on top (about 23 min).
• Serve hot.

BBQ CHICKEN CORNBREAD BAKE

Steps:

• Heat oven to 400°F.
• Prepare corn muffin batter as directed on package; pour into 9-inch pie plate sprayed with cooking spray. Bake 10 to 12 min. or until toothpick inserted in center comes out clean.
• Meanwhile, heat oil in large skillet on medium-high heat. Add vegetables; cook 5 min., stirring occasionally. Add chicken, barbecue sauce and water; mix well. Simmer on medium-low heat 10 min., stirring occasionally.
• Top cornbread with chicken mixture; sprinkle with cheese.
• Bake 15 min. or until chicken mixture is heated through and cheese is melted.

BBQ CHICKEN CORNBREAD CASSEROLE

Steps:

• Add chicken thighs, green pepper, onion, and BBQ sauce to slow cooker.
• Cover, and cook on "low" for 3-6 hours, until chicken is cooked through and onions and peppers are soft. (The cooking time will depend on the size and strength of your slow cooker).
• Preheat oven to 350 degrees F.
• Shred chicken in your slow cooker and add the BBQ chicken mixture to an 8×8″ casserole dish. Cover with shredded cheese, and set aside.
• In a bowl, prepare corn muffin mix according to directions on package. Pour corn muffin mix over 8×8 casserole.
• Place in oven and bake 40 minutes or until top is golden brown and cooked through.

SHEET PAN BBQ CHICKEN CORNBREAD SANDWICH RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C). Grease 2 baking sheets with nonstick spray and line with parchment paper.
• Make the cornbread: In a medium bowl whisk the buttermilk, eggs, and melted butter until smooth.
• In a large bowl, combine the flour, cornmeal, salt, sugar, baking powder, and baking soda, and whisk to combine.
• Add the wet ingredients to the dry ingredients and mix until fully incorporated.
• Divide the batter between the prepared baking sheets, and use a spatula to smooth the top.
• Bake for 15 minutes, until golden brown.
• Meanwhile, make the barbecue sauce: Add the ketchup, Worcestershire, apple cider vinegar, Dijon mustard, paprika, brown sugar, and black pepper to a medium saucepan over medium heat and whisk to combine. Bring the sauce to a boil, then reduce the heat to low and simmer for 10 minutes.
• Make the coleslaw: In a large bowl, add the mayonnaise, Dijon mustard, pepper, apple cider vinegar, paprika, and salt, and whisk to combine.
• Add the green cabbage, red cabbage, and shredded carrots, and stir until fully coated.
• Add the shredded chicken to a large bowl, and pour the barbecue sauce over the chicken, stirring until fully coated.
• Invert one of the cornbread sheets onto a large cutting board and peel off the parchment paper. Spread the chicken over the cornbread in an even layer. Top with the slaw. Invert the other cornbread sheet on top of the slaw and peel off the parchment paper.
• Slice into 12 equal pieces. Top each piece with 2 pickle slices and secure with toothpicks.
• Enjoy!