This BBQ chicken cornbread pie recipe is so easy to throw together and the flavors are just great. The bbq sauce is just sweet enough, and the added salsa gives the perfect zip. Use a cornbread mix to make this even easier, or make your own from scratch.
for the cornbread pt1: (substitute for Jiffy Cornbread Mix)
⅔cupall purpose flour
½cupyellow cornmeal
3tablespoonsugar
1tablespoonbaking powder
¼teaspoonsalt
for the cornbread pt2:
1egg
2tablespoonbuttermelted
¾cupmilk
½cupcorncanned, drained
3tablespoonjalapenospickled, chopped
for the chicken:
2tablespoonolive oil
1medium onionchopped
3clovesgarlicminced
2large chicken breastcooked and shredded
1tablespoonchili powder
1 ½teaspooncumin
2teaspoontabasco
2tablespoonworcestershire sauce
1cupmexican salsa
1cupwater
1 ½tablespoonbrown sugar
1 ½cupscheddar cheeseshredded
salt and pepperto taste
Instructions
to make the cornbread:
Preheat the oven to 400 F (200 C) and grease a 9" pie pan.
In a large bowl, mix the flour, cornmeal, sugar, baking powder and salt together well. Whisk in the egg, butter and milk, until the batter is smooth then stir in the corn and jalapenos.
Pour the batter into your prepared pie pan and bake for about 15 minutes, or until set and golden brown.
to make the bbq chicken:
Heat the olive oil in a medium skillet over medium heat. Add the onion and cook until beginning to soften, about 3 - 5 minutes. Add the garlic and cook for another minute or two.
Stir in the chicken, salt and pepper, chili powder, cumin and hot sauce then cook for about 3 more minutes.
In a small bowl, mix together the worcestershire, salsa, water and brown sugar. Stir this into the chicken then reduce the heat and simmer until the mixture thickens, about 7 - 10 minutes.
Pour this over the cornbread then sprinkle the cheese on top. Put it back in the top third of the oven with the broiler on high until the cheese is melted and begins to brown.