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- Yields:
- 6 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 50 mins
Ingredients
- 1
box Jiffy corn muffin mix
- 1/2 c.
sour cream
- 2 tbsp.
butter, melted
- 1
large egg
- 1/2 c.
corn kernels (frozen, canned, or fresh)
- 1
red onion, chopped
- 2 c.
shredded chicken
- 1 1/3 c.
barbecue sauce, divided
Juice of 1 lime
Kosher salt
Freshly ground black pepper
- 1 c.
shredded cheddar
- 1 c.
shredded gouda
Thinly sliced green onions, for garnish
Directions
- Step 1Preheat oven to 400° and grease a large ovenproof skillet with cooking spray. In a medium bowl, mix together corn muffin mix, sour cream, melted butter, egg, and corn. Pour into prepared skillet and bake until golden, 20 minutes.
- Step 2Meanwhile, in another large skillet over medium heat, cook onion until soft, 5 minutes. Add the chicken, 1 cup barbecue sauce, and lime juice and season with salt and pepper. Cook until warmed through.
- Step 3Poke holes all over cornbread with the bottom of a wooden spoon, then pour over remaining 1/3 cup barbecue sauce. Add chicken mixture and top with both cheeses. Cover with foil and bake until the cheese is melty, about 20 minutes.
- Step 4Garnish with green onions before serving.
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