BBQ Chicken Cornbread Skillet

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  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


  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.

Picture of Recipe

BBQ Chicken Cornbread Skillet - Picture of Recipe
Serves: 4
Prep Time: 10 minutes
Cook Time: 50 minutes
Course: Entree
Type of Food: Casserole
Ethnicity/Origin: Southwestern
Difficulty: 2 - Medium
Make Ahead: No
Prep Method: Oven Bake,
Themes/Holidays: Western

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