The Pioneer Woman Tasty Kitchen
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BBQ Chicken Cornbread Pie

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

A stick-to-your-ribs kind of pie!

Ingredients

  • FOR THE CORNBREAD:
  • 1 box (8.5 Oz. Size) Corn Muffin Mix, Like Jiffy
  • 1  Egg
  • 2 Tablespoons Unsalted Butter, melted
  • ¾ cups Milk
  • ½ cups Frozen Corn Kernels, Thawed
  • FOR THE TOPPING:
  • 2 Tablespoons Olive Oil
  • 1  Medium Onion, Chopped
  • 1  Small Red Bell Pepper, Diced
  • 2  Large Boneless, Skinless Chicken Breasts, Shredded
  • 3 cloves Garlic, Minced
  • Salt And Pepper, to taste
  • 1 Tablespoon Chili Powder
  • 1-½ teaspoon Ground Cumin
  • 2 teaspoons Hot Sauce
  • 1 cup Tomato Sauce
  • 2 Tablespoons Worcestershire Sauce
  • 1-½ Tablespoon Dark Brown Sugar
  • 10 ounces, weight Shredded Cheddar Cheese

Preparation

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.

One Comment

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Susan Kennerknecht on 8.1.2012

Very different idea. Can’t wait to try it

2 Reviews

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Luv2bake26 on 8.25.2012

This was excellent! It was like a mexican/barbeque hybrid in terms of flavor, which is just how our family likes it. We added a little bit more BBQ sauce, but other than that, SOO GOOD!

Profile photo of Michelle

Michelle on 8.1.2012

This is soooooo good def. a keeper!!!

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