This is a moist, delicious pie! With such great flavor. I made this last night and my husband kept going back for more! I used a rotisserie chicken from the grocery store, and just deboned it and chopped up all the meat. (Which saves alot of time) It was so addicting! It only takes about 40 minutes to prepare.
BBQ Chicken Cornbread Pie
1 8.5 oz box corn muffin mix (I used Jiffy)
2 tablespoons butter, melted
3/4 cup milk
1/2 cup frozen corn kernels, thawed
For the topping:
2 tablespoons olive oil
1 rotisserie chicken from the grocery store, deboned and chopped
3 cloves garlic, minced
1 medium onion, chopped
1 small red bell pepper, diced
salt and pepper to taste
1 tablespoon chili powder
1 1/2 teaspoon ground cumin
2 teaspoons hot sauce
2 tablespoons worchestershire sauce
1 cup tomato sauce
1 tablespoon brown sugar
2 cups shredded cheddar cheese
Preheat oven to 400 degrees and grease a 9 inch pie pan. Set aside.
In a medium sized bowl, combine the cornbread mix, egg, butter and milk. Then fold in corn.
Pour mixture into prepared pie pan and bake for 15 minutes or until top is just about set and golden brown. Here it is before going into the oven.
Remove from oven and set aside. Now it's time to saute the veggies.
In a medium skillet over medium high heat, add the olive oil and add the onioin and red peppers. Cook until they are soft. Add chicken and garlic and saute for a couple minutes.
Season with salt, pepper, chili powder, cumin, and hot sauce. Cook for about 2-3 minutes, then add tomato sauce, worcestershire sauce, and brown sugar. Stir to combine and reduce the heat to low. Simmer for about 5 more minutes. MMMM! I wish you could smell how wonderful this is!
Top cornbread with chicken mixture and sprinkle shredded cheese on top.
Turn the broiler on high and put the pic back in the oven for about 3-4 minutes, or until cheese has melted over the top. Watch closely!
Cut into wedges and serve with a nice salad.
I hope your family enjoys this as much as mine did!! It's very tasty!!