Serves 6-8
Ingredients:
- 2 pounds boneless skinless chicken breast, poached and shredded
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 1 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dried basil
- 1 cup barbecue sauce
- 1 cup chicken broth
- 2 cups frozen or canned corn, thawed or drained
- 1 package cornbread mix
- 2/3 cup milk
- 1/3 cup butter, melted
- 1 egg
- 2 tablespoons granulated sugar
- 1 cup shredded cheese (Beemster Mustard Cheese is awesome for this purpose!)
Preheat oven to 375 degrees F. Spray a 13x9-inch pan with nonstick spray.
In a 10-inch skillet, add the oil and heat over medium heat. Add the diced onions and cook until soft and transparent, 5-10 minutes.
Stir in the flour and seasonings, then add the shredded chicken.
Add the barbecue sauce and chicken broth to the skillet and mix well. Fold in the corn and heat everything through. about 5 minutes more.
Meanwhile, combine the cornbread mix, milk, melted butter, egg, sugar, and shredded cheese in a large mixing bowl with a spoon until well blended.
Pour the barbecue chicken mixture into the prepared pan. Spoon the cornbread batter on top of that and spread it out as evenly as possible.
Bake for 25 to 30 minutes, or until slightly golden and a wooden pick inserted in the center comes out clean. read more words!
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