BBQ Chicken Cornbread Pie

1. Preheat oven to 400ºF and grease a 9″ pie pan. Set aside.
2. For the cornbread, in a medium-sized bowl, combine the cornbread mix, egg, butter, and milk. Then fold in the corn. Pour mixture into prepared pie pan and bake for 15 minutes or until top is just about set and golden brown. Remove from oven when it’s done and set aside.
3. Meanwhile, for the topping, in a medium skillet over medium-high heat, add the olive oil and add the onion and red peppers. Cook until they’re soft and then add in the chicken and garlic and saute until fragrant. Season with salt, pepper, chili powder, cumin, and hot sauce. Cook for about 5 minutes then add in the tomato sauce, Worcestershire sauce, and brown sugar. Stir to combine and reduce the heat to low. Simmer the mixture until thickened, about 5-7 minutes.
4. Cover the cornbread pie with the chicken mixture and sprinkle lots of cheese on top. Turn the broiler on high and put the pie back in the oven for about 3 minutes, or until the cheese has completely melted over top.
5. Slice into wedges and serve. You can garnish with scallions or parsley.

Adapted from Rachael Ray via Laura’s Sweet Spot.