I really, really love cornbread. I first realized this when I was in a BBQ restaurant in North Carolina and they served it with a big side of honey butter. Can you say heaven? Ever since, BBQ without cornbread just seems to be missing something.
When I stumbled across this recipe on Pinterest, I knew I’d love it: cornbread, bbq chicken and cheese all together in pie form. What more could you want?
I can’t think of anything.
BBQ Chicken Cornbread Pie
(from Table for Two)
1 (8.5 oz) box of corn muffin mix, like Jiffy
2 T. unsalted butter, melted
3/4 c. milk
1/2 c. frozen corn kernels, thawed
2 T. olive oil
2 large boneless, skinless chicken breasts, cooked and shredded
3 cloves garlic, minced
1 medium onion, chopped
1 small red bell pepper, diced
Salt and pepper, to taste
1 T. chili powder
1 1/2 t. ground cumin
2 t. hot sauce
2 T. Worcestershire sauce
1 c. tomato sauce
1 1/2 T. dark brown sugar
8 oz. shredded cheddar cheese
Preheat oven to 400F degrees and grease a 9″ pie pan. Set aside.
In a medium bowl, combine the cornbread mix, egg, butter and milk. Fold in the corn. Pour mixture into prepared pie pan and bake for 15 minutes or until top is just about set and golden brown. Remove from oven and set aside.
While the cornbread is cooking, heat olive oil in a medium skillet. When the oil is shimmering, add the onion and red peppers. Cook until they’re soft and then add in the chicken and garlic and saute until fragrant. Season with salt, pepper, chili powder, cumin and hot sauce. Cook for about 5 minutes then add in the tomato sauce, Worcestershire sauce and brown sugar. Stir to combine and reduce the heat to low. Simmer the mixture until thickened, about 5-7 minutes.
Cover the cornbread with the chicken mixture and sprinkle cheese on top. Turn the broiler on high and put the pie back in the oven for about 3 minutes, or until the cheese has completely melted.
Slice into pie wedges and serve.