Barbecue Chicken Cornbread Bake
Barbecue Chicken Cornbread Bake
Ingredients
For the Barbecue Chicken Filling
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups barbecue sauce
- 1 tablespoon Frank's RedHot sauce, optional
For the Cornbread Topping
- 8 1/2 ounces cornbread mix, (standard box mix)
- 1 cup milk
- 1 large egg
- 1/4 cup unsalted butter, melted
For Assembly and Garnish
- 1 tablespoon unsalted butter, melted, for greasing dish
- 1/2 cup crispy fried onions
- 1/4 cup crispy fried jalapeños
Instructions
- 1
Preheat your oven to 375°F. Use 1 tablespoon of melted butter to generously grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Heat the olive oil in a large skillet over medium-high heat. Add the cut chicken pieces and cook, stirring occasionally, until browned on all sides, which should take about 5 to 7 minutes.
⏱️ 7 min
- 3
Add the chopped yellow onion to the skillet with the chicken. Continue to cook, stirring, until the onion has softened and become translucent, approximately 3 to 4 minutes.
⏱️ 4 min
- 4
Stir in the garlic powder, smoked paprika, salt, and black pepper. Cook for an additional 1 minute, allowing the spices to become fragrant.
⏱️ 1 min
- 5
Pour in the barbecue sauce and, if desired, the Frank's RedHot sauce. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for 5 minutes to allow the flavors to meld together.
⏱️ 5 min
- 6
While the chicken mixture simmers, prepare the cornbread topping. In a medium mixing bowl, combine the cornbread mix, milk, large egg, and 1/4 cup of melted butter. Stir until just combined; be careful not to overmix the batter.
⏱️ 3 min
- 7
Pour the barbecue chicken and sauce mixture into the prepared 9x13 inch baking dish, spreading it evenly across the bottom.
⏱️ 2 min
- 8
Carefully spoon the cornbread batter over the chicken mixture, gently spreading it to form an even layer that covers the entire top.
⏱️ 3 min
- 9
Bake in the preheated oven for 30 to 35 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
⏱️ 35 min•🌡️ 375
- 10
Remove the bake from the oven and let it rest for 5 minutes before serving. Just before serving, sprinkle the crispy fried onions and crispy fried jalapeños over the top for added crunch and flavor.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Barbecue Chicken Cornbread Bake
Ingredients
For the Barbecue Chicken Filling
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups barbecue sauce
- 1 tablespoon Frank's RedHot sauce, optional
For the Cornbread Topping
- 8 1/2 ounces cornbread mix, (standard box mix)
- 1 cup milk
- 1 large egg
- 1/4 cup unsalted butter, melted
For Assembly and Garnish
- 1 tablespoon unsalted butter, melted, for greasing dish
- 1/2 cup crispy fried onions
- 1/4 cup crispy fried jalapeños
Instructions
- 1
Preheat your oven to 375°F. Use 1 tablespoon of melted butter to generously grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Heat the olive oil in a large skillet over medium-high heat. Add the cut chicken pieces and cook, stirring occasionally, until browned on all sides, which should take about 5 to 7 minutes.
⏱️ 7 min - 3
Add the chopped yellow onion to the skillet with the chicken. Continue to cook, stirring, until the onion has softened and become translucent, approximately 3 to 4 minutes.
⏱️ 4 min - 4
Stir in the garlic powder, smoked paprika, salt, and black pepper. Cook for an additional 1 minute, allowing the spices to become fragrant.
⏱️ 1 min - 5
Pour in the barbecue sauce and, if desired, the Frank's RedHot sauce. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for 5 minutes to allow the flavors to meld together.
⏱️ 5 min - 6
While the chicken mixture simmers, prepare the cornbread topping. In a medium mixing bowl, combine the cornbread mix, milk, large egg, and 1/4 cup of melted butter. Stir until just combined; be careful not to overmix the batter.
⏱️ 3 min - 7
Pour the barbecue chicken and sauce mixture into the prepared 9x13 inch baking dish, spreading it evenly across the bottom.
⏱️ 2 min - 8
Carefully spoon the cornbread batter over the chicken mixture, gently spreading it to form an even layer that covers the entire top.
⏱️ 3 min - 9
Bake in the preheated oven for 30 to 35 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
⏱️ 35 min•🌡️ 375 - 10
Remove the bake from the oven and let it rest for 5 minutes before serving. Just before serving, sprinkle the crispy fried onions and crispy fried jalapeños over the top for added crunch and flavor.
⏱️ 5 min