Bbq Chicken Cornbread Waffles Recipes

BBQ CHICKEN & CORNBREAD WAFFLES

Steps:

• Set the Deluxe Electric Grill & Griddle to 'CUSTOM' for 6 minutes at 350°F (180°C).Whisk the waffle ingredients together in a small bowl until moistened; the batter will be slightly lumpy.Brush the plates with oil and add ½ cup (125 mL) of batter into each well of the bottom plate. Cook in the Closed position until golden brown, 2-2½ minutes. Carefully remove the waffles and repeat with the remaining batter; set aside.Meanwhile, combine the chicken and barbecue sauce in microwave-safe bowl and microwave until warm, about 2-3 minutes.Set the Deluxe Electric Grill & Griddle on 'CUSTOM' for 3 minutes at 350°F (180°C).Divide the barbecue chicken between two waffles and top with the onions, pickles, and cheese. Top with the remaining 2 waffles and carefully fit each sandwich back onto the bottom waffle plate; cook in the Closed position until the cheese is melted.When ready, cut each sandwich in half diagonally to serve.

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!

CREAMY POBLANO CHICKEN WITH CORNBREAD WAFFLES

Steps:

• In Dutch oven, melf butter over medium heat. Add onions, poblanos, & garlic. Saute for 5 minutes, or until soft. Add chicken, salt, and pepper. Cook, stirring often, 8-10 minutes, or until chicken is cooked through. Stir in soup and sour cream until smooth. Stir in cheese, cook & stir until melted and smooth. Serve over Cornbread Waffles.
• To prepare waffles, Combine cornmeal, flour, baking powder, salt, and sugar in a large mixing bowl. Stir in egg, milk, and melted butter, stirring just until just moistened. Batter will be somewhat lumpy.
• Bake batter in a lightly buttered, preheated waffle iron until golden brown & crispy.