BBQ Pulled Chicken and Cornbread Bake

• 2 cups shredded cooked chicken
• 1 cup BBQ sauce
• 1/2 cup frozen corn kernels
• 1/2 cup diced bell pepper
• 1/4 cup diced red onion
• 1 teaspoon smoked paprika
• 1 1/2 cups cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/4 cup unsalted butter, melted
• 1/2 cup shredded cheddar cheese
• 2 large eggs
• Green onions for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix shredded chicken with BBQ sauce, corn, bell pepper, red onion, and smoked paprika.
3. 3 Spread chicken mixture evenly in a greased 9x13 inch baking dish.
4. 4 In another bowl, whisk together cornmeal, flour, baking powder, and salt.
5. 5 In a separate bowl, combine buttermilk, melted butter, and eggs. Pour into dry ingredients and stir until just combined.
6. 6 Pour cornbread batter over the chicken mixture.
7. 7 Sprinkle cheddar cheese on top.
8. 8 Bake for 45 minutes or until cornbread is golden and a toothpick inserted comes out clean.
9. 9 Garnish with green onions before serving.

Equipment

• 9x13 inch baking dish
• mixing bowls
• whisk
• spatula

Variations

• Add jalapeños for heat.
• Substitute pulled pork for chicken for a different flavor profile.

Substitutions

• If you don’t have buttermilk, use 1 tablespoon lemon juice or vinegar mixed with enough milk to make 1 cup.

Pairings

• Creamy coleslaw
• Pickled vegetables
• Southern-style baked beans

Nutrition

Tips

• Use leftover rotisserie chicken to save time.
• For extra spice, add a dash of cayenne pepper to the cornbread batter.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat in a preheated 350°F oven.

Serving Suggestions

• Serve with a fresh green salad.
• Pairs well with creamy coleslaw.

FAQ