BBQ Chicken Cornbread Skillet

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Ingredients

1. 1 box Jiffy corn muffin mix
2. 1/2 c sour cream
3. 2 T butter, melted
4. 1 l egg
5. 1/2 c corn kernels (frozen, canned, or fresh)
6. 1 red onion, chopped
7. 2 c shredded chicken, or rotisserie chicken
8. 1 1/3 c barbecue sauce, divided
9. juice of 1 lime
10. salt
11. ground black pepper
12. 2 c shredded cheddar
13. thinly sliced green onions, for garnish

Instructions

1. Preheat oven to 400° and grease a large ovenproof skillet with cooking spray.
2. In a medium bowl, mix together corn muffin mix, sour cream, melted butter, egg, and corn.
3. Pour into prepared skillet and bake until golden, 20 minutes.
4. Meanwhile, in another large skillet over medium heat, cook onion until soft, 5 minutes.
5. Add the chicken, 1 cup barbecue sauce, and lime juice and season with pepper. Cook until warmed through.
6. Poke holes all over cornbread with the bottom of a wooden spoon, then pour over remaining 1/3 cup barbecue sauce.
7. Add chicken mixture and top with cheese.
8. Cover with foil and bake until the cheese is melty, about 20 minutes.
9. Garnish with green onions before serving.

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