BBQ Chicken in Cornbread Cups (Paula Deen) |
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Prep Time: 15 Minutes Cook Time: 11 Minutes |
Ready In: 26 Minutes Servings: 24 |
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Ingredients:
2 (7-ounce) packages sweet yellow cornbread mix |
1 cup whole milk |
2 large eggs |
1 1/2 cups chopped cooked chicken |
1/3 cup barbeque sauce |
chopped sweet pickles, for garnish |
Directions:
1. Preheat the oven to 400 F. Lightly spray a 24-cup miniature muffin pan with nonstick cooking spray.
2. In a medium bowl, combine the cornbread mix, milk, and eggs, stirring until smooth. Spoon the batter evenly into the prepared muffin cups. Bake until lightly browned, 10 to 12 minutes. Let cool in the pan for 5 minutes. Remove from the pan. While still warm, push down the center of the muffins with your thumb, leaving a 1/4-inch thick shell.
3. In a small bowl, combine the chicken and barbeque sauce. Spoon the mixture evenly into the cornbread cups. Garnish with chopped sweet pickles, if desired.
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