Sprig Originals's kitchen / BBQ Chicken Cornbread Bake
BBQ Chicken Cornbread Bake
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Everything a Southern potluck table promises in one 9x13 dish: saucy shredded barbecue chicken with pinto beans and sweet corn, blanketed in a buttery cornbread batter that bakes into a golden, cakey lid. It goes together with a rotisserie chicken and pantry cans, feeds a family with leftovers, and reheats beautifully.
Ingredients
Barbecue Chicken Filling
- 4 cups cooked chicken, shredded (about 1 rotisserie chicken)
- 1 1/4 cups barbecue sauce
- 1 15 oz can pinto beans, drained and rinsed
- 1 1/2 cups frozen corn kernels
- 1 small red onion, finely diced
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1 1/2 cups sharp cheddar, shredded
Cornbread Top
- 2 8.5 oz boxes corn muffin mix
- 2 large eggs
- 2/3 cup whole milk
- 4 tbsp butter, melted
- 3 scallions, thinly sliced
Instructions
- Heat the oven to 400F. Butter a 9x13-inch baking dish.
- Add the shredded chicken, barbecue sauce, drained pinto beans, frozen corn, diced red onion, smoked paprika, and black pepper straight to the baking dish and stir until everything is coated. Press into an even layer and scatter 1 cup of the cheddar over the top.
- In a bowl, whisk the corn muffin mix, eggs, milk, and melted butter just until combined and no dry pockets remain; the batter will be thick, so don't overmix.
- Drop the batter in spoonfuls all over the filling, then spread gently with the back of the spoon to cover nearly to the edges, leaving a 1/2-inch gap around the rim so steam can escape.
- Bake on the middle rack for 28 to 32 minutes, until the cornbread is set and golden and the filling bubbles up around the edges. A toothpick in the topping should come out clean.
- Scatter the remaining 1/2 cup cheddar over the top and bake 4 to 5 minutes more, until melted.
- Rest 10 minutes so the filling thickens, then shower with sliced scallions and cut into squares.
Chef's tips
- Assemble the filling in the dish up to a day ahead and refrigerate; mix and spread the cornbread batter just before baking, then add 5 to 8 minutes to the bake time.
- Leftovers reheat well: cover with foil and warm at 325F for 20 minutes, or microwave individual squares for 90 seconds.
- A thick, sweet-smoky barbecue sauce works best. If yours is thin, use 1 cup so the filling doesn't soak the cornbread.
- Swap in shredded leftover pulled pork or smoked sausage coins for the chicken, and add a chopped jalapeno to the batter if your family likes heat.
Nutrition (per serving, estimated)
620calories
37gprotein
69gcarbs
22gfat
Estimates only — values vary with brands and portions.
Made with Sprig
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