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–+ servings
Bbq Chicken Cornbread Pie

BBQ Chicken Cornbread Pie

Yield: 4
Prep: 20 minutes
Cook: 1 hour 20 minutes
Total: 1 hour 40 minutes
The best kind of pie is when BBQ chicken goodness is sitting on a bed of fluffy, crumbly cornbread!
5 stars (1 rating)

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 bell pepper, diced
  • 2 boneless, skinless chicken breasts, cooked and shredded
  • 3 cloves garlic, minced
  • 1 tablespoons chili powder
  • 1 ½ teaspoons cumin
  • 2 teaspoons hot sauce
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup tomato sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons dark brown sugar
  • 1 ½ cups shredded cheddar cheese
  • 2 tablespoons chopped fresh parsley leaves

For the cornbread

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • ⅔ cup sugar
  • ½ teaspoon baking soda
  • ½ teaspoons salt
  • 1 cup buttermilk
  • ½ cup 1 stick unsalted butter, melted
  • 2 large eggs

Instructions

  • Preheat oven to 375 degrees F. Lightly oil a 9-inch pie pan or coat with nonstick spray; set aside.
  • In a large bowl, combine flour, cornmeal, sugar, baking soda and salt.
  • In a large glass measuring cup or another bowl, whisk together buttermilk, butter and eggs.
  • Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add batter to the pie pan, smoothing out the top.
  • Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean.
  • Remove from oven and cool on a wire rack; set aside.
  • Preheat the broiler.
  • Heat olive oil in a medium skillet over medium high heat. Add chicken, onion and bell pepper and cook, stirring occasionally, until the onions become translucent, about 5 minutes. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Add chili powder, cumin and hot sauce; season with salt and pepper, to taste. Stir in the tomato sauce, Worcestershire sauce and brown sugar.
  • Reduce heat to low; simmer, stirring occasionally, until sauce has thickened, about 5-7 minutes.
  • Spread the chicken mixture evenly over the cornbread. Sprinkle with cheese.
  • Place into oven and broil just until the cheese has melted, about 3 minutes.
  • Slice into wedges and serve immediately, garnished with parsley.

Notes