Buffalo Chicken Cornbread With Blue Cheese Mayonna... |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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So good cornbread!! Ingredients:
chicken mixture |
1 1/2 pounds chicken tenders, cut |
into 1 1/2-inch pieces if desired |
1/3 cup louisiana-style hot sauce |
blue cheese mayonnaise |
1/2 cup mayonnaise |
1/4 cup plain yogurt |
2 ounces blue cheese, crumbled |
1/2 teaspoon salt |
2 teaspoons fresh lemon juice |
cornbread topping |
3 tablespoons butter or margarine |
1/2 cup chopped red onion |
2/3 cup chopped celery |
1 (6 ounce) package martha white cornbread mix |
1/2 cup milk |
1 egg |
preheat oven to 425 degrees f. |
Directions:
1. In medium bowl, combine chicken and Louisiana-style hot sauce. Toss to coat. Marinate at room temperature for 20 minutes.
2. Meanwhile, in a small bowl, combine Blue Cheese Mayonnaise ingredients; mix well. Cover and refrigerate until ready to serve.
3. Melt 1 tablespoon butter in a 10 1/2-inch cast-iron skillet over medium heat. Cook and stir onion and celery in the butter until soft. Remove vegetable mixture from skillet.
4. In same skillet, melt remaining 2 tablespoons of butter over medium heat. Add the chicken mixture. Cook, stirring frequently, for 5 minutes. Reduce heat to low while preparing topping.
5. In a medium bowl, combine vegetable mixture and remaining cornbread topping ingredients; mix well. Spoon evenly over the chicken mixture. Bake at 425 degrees F for 15 to 20 minutes or until topping is golden brown and set.
6. Cut into wedges and top each serving with the Blue Cheese Mayonnaise.
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