Cheesy BBQ Chicken Cornbread Skillet

By Sprig Originals ✓ · cooked up in Sprig

Sweet, mild barbecue chicken and sweetcorn bubbling under a golden, buttery cornbread lid with melty cheddar. It uses a supermarket rotisserie chicken and boxed corn muffin mix, so the whole thing goes together in one skillet in about fifteen minutes of work — and kids get to scoop it out themselves like a savoury cobbler.

Ingredients

• 3 cups cooked rotisserie chicken, shredded
• 1 cup mild barbecue sauce
• 1 1/2 cups frozen sweetcorn kernels
• 1 1/2 cups shredded mild cheddar cheese

• 2 boxes (8.5 oz each) corn muffin mix
• 2 large eggs
• 2/3 cup milk
• 3 tbsp butter, melted, plus more for the pan

Instructions

1. Heat the oven to 400°F (200°C) and butter a 10-inch cast iron skillet or a 9x13-inch baking dish.
2. In a large bowl, stir together the shredded chicken, barbecue sauce and frozen sweetcorn until everything is coated. Spread it in an even layer in the buttered skillet and scatter 1 cup of the cheddar over the top.
3. In the same bowl (no need to wash it), whisk the corn muffin mix, eggs, milk and 3 tbsp melted butter just until combined — a few lumps are fine. Let the batter sit for 3 minutes to thicken.
4. Spoon the batter over the filling in dollops, then spread gently with the back of a spoon to cover, leaving a 1/2-inch gap around the edge so steam can escape.
5. Bake for 25 to 30 minutes, until the cornbread is deep golden and a toothpick pushed into the topping comes out clean. Scatter the remaining 1/2 cup cheddar over the top and bake 3 minutes more, just until melted.
6. Let the skillet rest for 10 minutes before scooping into bowls — the filling firms up and stops it from running everywhere.

Chef's tips

Nutrition (per serving, estimated)

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