BBQ Chicken and Cornbread Pie
Recipe type: Entree
Cuisine: Chicken
Serves: 4
  • 1 (7 oz) pkg Martha White Sweet Yellow Cornbread & Muffin Mix
  • 1 egg
  • ½ cup milk
  • 2 tsp olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 2 medium chicken breasts, cooked and shredded
  • 1 cup BBQ sauce
  • ¾ cup shredded cheddar cheese
  • 2 green onions, thinly sliced
  1. Preheat over to 400 degrees. Spray a 9-inch cast-iron or enamel skillet with nonstick spray and place in the oven while it preheats.
  2. In a bowl, combine cornbread mix, egg and milk, and mix well to combine.
  3. When oven is preheated, pour batter into hot skillet, then return to oven and bake 17 minutes, until just browned.
  4. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onion, pepper and garlic, and saute until softened, about 6 minutes. Add shredded chicken and BBQ sauce to the skillet and mix well to evenly coat chicken and veggies. Cook 2 minutes until heated through.
  5. When the cornbread is cooked, remove from oven and switch oven to broil.
  6. Top the cornbread with chicken mixture, then sprinkle cheese over top.
  7. Return to oven just until cheese is melted, 1-2 minutes.
  8. Sprinkle with green onions, slice and serve!
Recipe by Flying on Jess Fuel at