The Dark Kitchen
The Dark Kitchen
Dark's Kitchen
Serves 6

1 box Jiffy corn muffin mix (I’m sure any brand will do)
1/2 C sour cream
2 Tbsp butter, melted
1 egg
1/2 C corn kernels (frozen, canned, or fresh)
1 red onion, chopped
kosher salt
freshly ground black pepper
2 C rotisserie chicken, shredded (any cooked chicken will do)
1 1/3 C BBQ sauce, divided
2 Tbsp lime juice, or juice of 1 fresh lime
1 C Cheddar, shredded
1 C gouda, shredded
1/4 C scallions, chopped (optional, garnish)


Preheat oven to 400 F degrees.

In a medium bowl, combine corn muffin mix, sour cream, butter, egg, and corn.

Pour into a large cast iron skillet.

Bake for 20 minutes, or until golden brown. Let cool slightly in pan.

In a medium skillet, sauté onions over medium heat. Season with salt and pepper. Cook until softened.

Add chicken and stir to break up meat. Stir in lime juice and 1 C BBQ sauce. Season to taste and sauté until warmed through.

Poke entire surface of cornbread with a fork. Pour barbecue sauce over cornbread.

Cover with meat mixture. Top with shredded cheese. Cover with foil and bake for 20 minutes, or until cheese is melted.

Remove foil and broil until cheese begins to brown. Top with scallions, if using.
The Dark Kitchen
BBQ Chicken Cornbread Skillet
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