Barbecue Chicken With Cornbread Topper Recipes

BUFFALO BBQ PULLED CHICKEN WITH BLUE CHEESE CORNBREAD TOPPER

Steps:

• Preheat the oven to 425 degrees F.
• Heat a large ovenproof skillet with 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add the celery, carrots, onions, garlic, chile pepper, salt, pepper, and thyme and saute to soften the vegetables, 10 to12 minutes, then deglaze the pan with the beer or stock.
• Stir together the brown sugar, tomato sauce, hot sauce, Worcestershire, and vinegar in a bowl and pour into the skillet and stir to combine. Mix in the chicken pieces, using tongs and cool and store for make-ahead meal.
• Reheat over medium heat just to warm up while you mix together the cornbread topper or, to serve immediately, keep warm on low while you mix the cornbread batter, then transfer to oven and bake until top is deep golden brown.
• Cook's Note: The filling may be transferred to a casserole if your skillet cannot transfer to the oven.
• For the topping: Follow package directions for cornbread batter, then stir in the blue cheese and scallions, pour over the chicken filling in an even layer and bake to golden brown and firm to the touch, about 12 to 15 minutes.

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.

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.

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!

CORNBREAD-TOPPED BOURBON BBQ CHICKEN

Steps:

• Preheat oven to 375 degrees.
• In a medium saucepan heat 1 tablespoon extra virgin olive oil over medium heat and add the garlic and onion and cook for 4-5 minutes until tender. Season with salt + pepper.
• Stir in tomato paste and paprika and cook until fragrant 1- 2 minutes.
• Stir in chicken broth, brown sugar, hot sauce, worcestershire sauce, orange peel, orange juice and bring to a boil.
• Lower heat and simmer sauce until slightly thickened about 5 minutes.
• In a large cast iron skillet heat remaining olive oil over medium high heat until simmering, add chicken, season with salt + pepper and cook until golden brown on all sides about 6-8 minutes.
• Pour the bbq sauce into the skillet and drizzle the bourbon on top.
• Remove pan from heat and light the alcohol with a match, return the pan to the heat and cook until the flames subside.
• Fold the scallions and 1/2 cup of cheese into the mixed cornbread batter.
• Spoon the mixture evenly over the chicken in the skillet. Sprinkle with remaining cheese and bake until the cornbread is golden brown about 30 minutes.

BARBECUE CHICKEN WITH CORNBREAD TOPPER

Steps:

• Preheat oven to 375°F.
• Cut chicken into 3/4-inch cubes.
• Heat nonstick skillet over medium heat.
• Add chicken; cook and stir 5 minutes or until cooked through.
• Combine chicken, beans, tomato sauce, bell pepper and barbecue sauce in 8-inch microwavable ovenproof dish.
• Loosely cover chicken mixture with plastic wrap or waxed paper.
• Microwave on medium-high (70% power) 8 minutes or until heated through, stirring after 4 minutes.
• While chicken mixture is heating, prepare cornbread mix according to package directions.
• Spoon batter over chicken mixture.
• Bake 15 to 18 minutes or until toothpick inserted in center of cornbread layer comes out clean.