BBQ Chicken in Mini Cornbread Cups


This month’s What’s Baking? theme is Mini/Bite Sized Treats hosted by Amanda at Our Italian Kitchen. I thought about making something sweet – because that’s what I think of first when I think “treats” – but since we were wrapped up with March Madness and a game snack seemed more appropriate.

These snacks are a bite-sized version of some of my favorite foods: bbq chicken, cornbread and pickles. They would be great as a party appetizer or a game-day munchie.


BBQ Chicken in Mini Cornbread Cups
(adapted from Paula Dean)
Makes 24

2 (7 oz.) packages sweet yellow cornbread mix
1 c. whole milk
2 large eggs
1 1/2 c. chopped cooked chicken
1/3 c. barbeque sauce
Chopped sweet pickles, for garnish, optional

Preheat the oven to 400F degrees. Spray a 24-cup mini-muffin pan with nonstick cooking spray.

In a medium bowl, mix together the cornbread mix, milk and eggs until smooth. Divide the batter evenly among the prepared muffin cups.

In a small bowl, combine the chicken and barbecue sauce. Spoon the mixture evenly into the center of the cornbread. Push the chicken down so it’s even with the top of the cornbread.

Bake until lightly browned, 12-15 minutes. Garnish with chopped sweet pickles, if desired.

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