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BBQ Chicken Cornbread Pie
5 from 3 votes

BBQ Chicken Cornbread Pie

The best kind of pie is when BBQ chicken goodness is sitting on a bed of fluffy, crumbly cornbread!

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 40 mins
Servings: 4
Course: Main Course

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

    Cup of Yum
  1. Preheat oven to 375 degrees F. Lightly oil a 9-inch pie pan or coat with nonstick spray; set aside.
  2. In a large bowl, combine flour, cornmeal, sugar, baking soda and salt.
  3. In a large glass measuring cup or another bowl, whisk together buttermilk, butter and eggs.
  4. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add batter to the pie pan, smoothing out the top.
  5. Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean.
  6. Remove from oven and cool on a wire rack; set aside.
  7. Preheat the broiler.
  8. 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.
  9. Reduce heat to low; simmer, stirring occasionally, until sauce has thickened, about 5-7 minutes.
  10. Spread the chicken mixture evenly over the cornbread. Sprinkle with cheese.
  11. Place into oven and broil just until the cheese has melted, about 3 minutes.
  12. 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
  •