Name: BBQ Chicken Cornbread Bake
Prep time: 25 min
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 6 tbsp. apple cider vinegar; 2 tsp. sugar; 2 tbsp. kosher salt; 1 tsp. black pepper; 2 cucumbers, thinly sliced; 1 red onion, half thinly sliced and half chopped; 1 tbsp. olive oil; 3 garlic cloves, finely chopped; 1 green bell pepper, chopped; 3 c. shredded rotisserie chicken; 1 (15-ounce) can baked beans; 1 c. barbecue sauce; 4 green onions, thinly sliced; 6 tbsp. salted butter, melted; 1 c. sour cream, at room temperature; 1 (14.75-ounce) can creamed corn; 1 large egg, at room temperature; 1 (8.5-ounce) box corn muffin mix; 1 c. shredded cheddar cheese (about 4 oz.)

Step 1Whisk the vinegar, sugar, 1 tablespoon salt, and ½ teaspoon pepper in a medium bowl. Add the cucumbers and sliced red onion and toss to combine. Cover and refrigerate until ready to serve.

Step 2Preheat the oven to 350˚F. Heat the olive oil in a 12-inch cast-iron skillet over medium heat. Add the garlic, bell pepper, chopped red onion, 1 teaspoon salt, and the remaining ½ teaspoon pepper and cook, stirring frequently, until softened, about 5 minutes.

Step 3Fold in the chicken, beans, barbecue sauce, 3 green onions, and 1 teaspoon salt. Bring to a boil, then remove from the heat.

Step 4Make the cornbread: Stir together the melted butter, sour cream, creamed corn, and egg in a large bowl. Stir in the corn muffin mix and the remaining 1 teaspoon salt until just combined. Fold in ½ cup of the shredded cheese.

Step 5Dollop the cornbread mixture over the chicken mixture and spread in an even layer. Sprinkle with the remaining ½ cup shredded cheese.

Step 6Bake until the cornbread is set and golden brown, 40 to 45 minutes. Let cool 10 minutes. Sprinkle with the remaining green onion and serve with the cucumber salad.

BBQ Chicken Cornbread Bake

Ingredients

Directions

Casseroles