BBQ Chicken Cornbread Pie
User Reviews
5
3 reviews
Excellent
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 40 mins
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Servings
4
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Course
Main Course
BBQ Chicken Cornbread Pie
Report
The best kind of pie is when BBQ chicken goodness is sitting on a bed of fluffy, crumbly cornbread!
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Ingredients
- 2 tablespoons olive oil
- 1 onion chopped, medium
- 1 bell pepper diced
- 2 boneless skinless chicken breasts, cooked and shredded
- 3 cloves garlic minced
- 1 tablespoons chili powder
- 1 ½ teaspoons cumin
- 2 teaspoons hot sauce
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 cup tomato sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons dark brown sugar
- 1 ½ cups cheddar cheese shredded
- 2 tablespoons parsley chopped fresh leaves
For the cornbread
- 1 cup all-purpose flour
- 1 cup cornmeal yellow
- ⅔ cup sugar
- ½ teaspoon baking soda
- ½ teaspoons salt
- 1 cup buttermilk
- ½ cup butter unsalted, melted, 1 stick
- 2 egg large
Instructions
- Preheat oven to 375 degrees F. Lightly oil a 9-inch pie pan or coat with nonstick spray; set aside.
- In a large bowl, combine flour, cornmeal, sugar, baking soda and salt.
- In a large glass measuring cup or another bowl, whisk together buttermilk, butter and eggs.
- Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add batter to the pie pan, smoothing out the top.
- Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean.
- Remove from oven and cool on a wire rack; set aside.
- Preheat the broiler.
- Heat olive oil in a medium skillet over medium high heat. Add chicken, onion and bell pepper and cook, stirring occasionally, until the onions become translucent, about 5 minutes. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Add chili powder, cumin and hot sauce; season with salt and pepper, to taste. Stir in the tomato sauce, Worcestershire sauce and brown sugar.
- Reduce heat to low; simmer, stirring occasionally, until sauce has thickened, about 5-7 minutes.
- Spread the chicken mixture evenly over the cornbread. Sprinkle with cheese.
- Place into oven and broil just until the cheese has melted, about 3 minutes.
- Slice into wedges and serve immediately, garnished with parsley.
Notes
- Adapted from Laura’s Sweet Spot and Comfort of Cooking
- Laura’s Sweet Spot
- Comfort of Cooking
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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